UNIVERSITY  OF 

ILLINOIS  LIBRARY 

AT  URBANA  CHAMPAIGN 

OAK  STREET 

LIBRARY  FACILITY 


Corner  Book  Shoj 

102  Fourth  Ave. 
New  York  3,  N.  Y 


THE 

WHEEL  COOK  BOOK 


COMPILED  BY 


THE  CARROLL- PARSAL 
WHEEL 


OF  THE 


SECOND  CONGREGATIONAL 
CHURCH 


OAK  PARK,  ILLINOIS 
1913 


The  meek  and  humble-miuded  wife 
Has  nearly  disappeared,  .  . 

Each  year  a  smaller  number 

Can  claim  the  name,  'tis  feared. 

A  spirit  of  equality 

Runs  through  the  race  aflame. 

Rejoicing  in  a  higher  life 

On  nobler  friendship's  plane. 

Linked  heart  and  hand  together, 

Linked  mind  and  spirit  too — 

We  modern  wives  would  here  present 
Helps  toward  this  end  for  you. 
Economy  and  goodness  are  in  each  dish  so  fine. 
Entrust  to  them  your  husband's  health, 
Love's  star  will  brighter  shine. 


Contents 

PAGES 

Rebus 2 

Tables 5-8 

Bread,  Rolls,  Mufians,  etc 9-20 

Cakes  and  Icing 21-38 

Candy : 39-46 

Cheese,  Eggs  and  Salads 47-56 

Fish,  Meat,  Poultry 57-70 

Ices 71-74 

Jellies,  Preserves  and  Pickles 75-90 

Pies,  Cookies  and  Doughnuts  91-100 

Puddings  and  Other  Desserts  101-114 

Sauces  and  Salad  Dressing •. 115-120 

Soups 121-126 

Vegetables 127-138 

Recipes  for  Feeding  a  Large  Number 139-146 

Miscellaneous , 147-155 


Tables 

TABLE  OF  MEASURE 

A  speck  makes  one-quarter  saltspoon. 

Four  saltspoons  make  one  teaspoon. 

Three  teaspoons  make  one  tablespoon. 

Eight  tablespoons  of  dry  and  solid  material  make  one 
cup. 

Sixteen  tablespoons  of  liquid  material  make  one  cup. 

Two  gills  make  one  cup. 

One  wine  glass  makes  one-half  gill. 

One  cup  contains  eight  ounces  of  liquid. 

Ten  eggs,  average  size,  make  one  pound. 

One-half  ounce  bottle  extract  makes  twelve  teaspoons. 

One  tablespoon  butter  makes  one  ounce. 

One  tablespoon  granulated  sugar  makes  one  ounce. 

One  heaped  teaspoon  powdered  sugar  makes  one 
ounce. 

One  tablespoon  flour  makes  one-half  ounce. 

Two  tablespoons  ground  spice  make  one  ounce. 

Five  nutmegs  make  one  ounce. 

One  quart  sifted  pastry  flour  makes  one  pound. 

One  quart  less  one  gill,  sifted  patent  flour  makes  one 
pound. 

One  scant  pint  granulated  sugar  makes  one  pound. 

One  pint  butter  makes  one  pound. 

One  pint  chopped  meat,  packed,  makes  one  pound. 

One  cup  rice  makes  one-half  pound. 

One  cup  cornmeal  makes  six  ounces. 

One  cup  stemmed  raisins  makes  six  ounces. 

One  cup  cleaned  currants  makes  six  ounces. 

One  cup  stale  bread  crumbs  makes  two  ounces. 

TABLE   OF   PROPORTIONS. 

One  quart  of  flour  requires  one  pint  of  butter,  or 
butter  and  lard  mixed  for  pastry. 

One  quart  of  flour  requires  one  heaping  tablespoon 
of  butter  for  biscuit. 

5 


6  The  Wheel  Cook  Book 

TABLE  OF  PROPORTIONS— Continued 

One  quart  of  flour  requires  two  tablespoons  of  butter 
for  shortcakes. 

One  quart  of  flour  requires  one  cup  of  butter  for  cup 
cakes. 

One  quart  of  flour  requires  one-half  level  teaspoon  of 
salt. 

One  quart  of  flour  requires  four  teaspoons  of  baking 
powder. 

One  quart  of  flour  requires  one  pint  of  milk  for 
muffins,  gems,  etc. 

One  quart  of  flour  requires  one  scant  quart  of  milk 
for  batters  of  all  kinds. 

One  measure  of  liquid  to  three  measures  of  flour  for 
bread. 

One  teaspoon  of  soda  to  one  pint  of  sour  milk. 

One  teaspoon  of  soda  to  one  cup  of  molasses. 

One  teaspoon  of  salt  to  one  pound  of  meat. 

A  spoon  means  that  the  material  should  lie  as  much 
above  the  edge  of  the  spoon  as  the  bowl  sinks  below  it. 
A  heaping  teaspoon  means  that  the  material  should  be 
twice  as  high  above  the  edge  of  the  spoon  as  the  bowl 
sinks  below  it.  A  level  teaspoon  should  hold  sixty  drops 
of  water.    All  dry  materials  are  measured  after  sifting. 

A  spoon  of  salt,  pepper,  soda,  spice  is  a  level  spoon. 

One-half  of  a  spoon  is  measured  by  dividing  through 
the  middle  lengthwise. 

A  speck  is  what  can  be  placed  within  a  quarter  inch 
square  surface. 

TIME  FOR  BAKING 

Loaf  Bread,  40  to  60  minutes. 
Rolls  and  Biscuit,  10  to  20  minutes. 
Graham  Gems,  30  minutes. 
Gingerbread,  20  to  30  minutes. 
Sponge  Cake,  45  to  60  minutes. 
Plain  Cake,  30  to  40  minutes. 
Fruit  Cake,  2  to  3  hours. 


Tables 

TIME  FOR  BAKING— Cont'nued 

Cookies,  10  to  15  minutes. 
Bread  Pudding,  1  hour. 
Rice  and  Tapioca,  1  hour. 
Indian  Pudding,  2  to  3  hours. 
Steamed  Pudding,  1  to  3  hours. 
Steamed  Brown  Bread,  3  hours. 
Custards,  15  to  20  minutes. 
Pie  Crust,  about  30  minutes. 
Plum  Pudding,  2  to  3  hours. 


TIME   FOR  SUMMER  VEGETABLES 

Greens,  Dandelions,  1%  hours. 

Greens,  Spinach,  1  hour. 

String  Beans,  2  hours. 

Green  Peas,  20  minutes. 

Beets,  1  to  3  hours. 

Turnips,  1  to  3  hours. 

Squash,  1  hour. 

Potatoes,  20  minutes. 

Corn,  20  minutes. 

Asparagus,  20  minutes. 

This  applies  to  young  and  fresh  vegetables. 


TIME  FOR  WINTER  VEGETABLES 

Squash,  1  hour. 
Potatoes,  %  hour. 
Potatoes,  baked,  1  hour. 
Sweet  Potatoes,  %  hour. 
Baked  Sweet,  1  hour. 
Turnips,  2  hours. 
Beets,  3I/2  hours. 
Parsnips,  1  hour. 
Carrots,  li/^  hours. 
Cabbage,  3  hours. 


8  The  Wheel  Cook  Book 

TIME  FOR  BROILING 

Steak,  one  inch  thick,  4  to  6  minutes. 
Steak,  two  inches  thick,  8  to  15  minutes. 
Fish,  small  and  thin,  5  to  8  minutes. 
Fish,  thick,  15  to  25  minutes. 
Chickens,  20  to  30  minutes. 


TIME  FOR  MEATS 

Beef,  underdone,  per  pound,  9  to  10  minutes. 
Beef,  fillet  of,  20  to  40  minutes. 
Mutton,  leg,  per  pound,  10  to  12  minutes. 
Mutton,  stuffed  shoulder,  per  pound,  18  minutes. 
Yeal,  loin  of,  plain,  per  pound,  15  to  18  minutes. 
Veal,  stuffed,  20  minutes. 
Pork,  spare  rib,  per  pound,  15  to  20  minutes. 
Pork,  loin  or  shoulder,  per  pound,  20  to  30  minutes. 
Liver,  baked  or  braised,  1  to  1^/2  hours. 
Corned  Beef,  per  pound,  25  to  30  minutes. 
Boiled  (simmered)  Beef,  per  pound,  20  to  30  minutes. 
Ham,  after  water  or  cider  begins  to  boil,  15  to  20 
minutes. 

Bacon,  per  pound,  15  minutes. 

Chicken,  baked,  three  to  four  pounds,  1  to  2  hours. 

Turkey,  ten  pounds,  3  hours. 

Goose,  eight  pounds,  3  hours. 

Duck  tame,  40  to  60  minutes. 

Duck,  wild,  30  to  40  minutes. 

Grouse,  Pigeons  and  other  large  birds,  30  minutes. 

Small  birds,  10  to  15  minutes. 

Venison,  per  pound,  15  minutes. 

Fish,  long  and  thin,  six  to  eight  pounds,  1  hour. 

Fish,  thick,  six  to  eight  pounds,  1^/2  to  2  hours. 

Fish,  small,  25  to  30  minutes. 


Breads,  Rolls,  Muffins,  Etc. 

BRAN  BREAD 

One  quart  of  bran,  one  pint  of  white  flour,  one-half 
cup  molasses,  one  teaspoon  soda  (dissolved  in  part  of 
molasses),  one  teaspoon  salt,  one  pint  of  buttermilk,  one 
egg.  Mix  all  ingredients,  add,  if  desired,  one  cup  of 
currants,  figs  or  raisins.     Bake  one  hour. 

Mrs.  Kate  L.  Ballard. 

BRAN  BREAD 

Two  cups  white  flour,  two  cups  graham  flour,  one  cup 
bran,  one-half  cup  sugar,  one-half  cup  molasses,  two  cups 
sour  milk,  two  teaspoons  soda,  one-half  cup  water,  one- 
half  cup  raisins,  salt.  Let  rise  one-half  hour ;  bake  thirty 
to  forty-five  minutes.     This  makes  two  small  loaves. 

Mrs.  W.  T.  Hughes. 

BROWN  BREAD 

One  cup  New  Orleans  molasses,  one  cup  hot  water 
in  which  dissolve  one  teaspoon  soda,  one  cup  sweet  milk 
in  which  dissolve  one  teaspoon  baking  powder,  one  quart 
graham  flour  (unsifted),  a  pinch  of  salt.  Mix  in  order 
given.  Bake  one  hour  in  three  baking  powder  cans  (or 
loaf),  filling  cans  a  little  more  than  half  full.  Oven 
must  be  moderate.  0.  K. 

BROWN  BREAD 

Two  cups  sour  milk,  three-fourths  cup  molasses,  one 
cup  white  flour,  one  teaspoon  salt,  one  teaspoon  soda,  un- 
sifted graham  flour  to  make  a  stiff  batter,  one-half  cup 
seeded  raisins.  Mrs.  L.  B.  Reed. 

BROWN  BREAD 

One-half  cup  sugar,  one-half  cup  molasses,  two  cups 
sour  or  buttermilk,  one  and  one-half  teaspoons  soda, 
three  cups  graham  flour,  one  cup  raisins  or  nuts.  Bake 
one  hour  in  moderate  oven.  Mrs.  Conn. 

9 


10  The  Wheel  Cook  Book 

CORN  BREAD 

Two  cups  sour  milk,  one  and  one-half  cups  corn  meal, 
one-half  cup  flour,  two  or  three  eggs,  one  teaspoon  soda, 
one  teaspoon  salt,  one  tablespoon  sugar.  Sift  dry  in- 
gredients together,  excepting  soda  is  put  in  sour  milk. 
Melt  two  tablespoons  bacon  fat  or  butter  in  pan  and 
add  to  mixture  last  thing.  Ruth  Vail, 

Jacksonville,  111. 

SOUR  MILK  CORN  CAKE 

Two  cups  of  sour  milk,  one-half  cup  of  sugar,  two 
cups  of  corn  meal,  one  cup  of  flour,  two  level  teaspoons 
of  soda  dissolved  in  a  little  milk,  a  small  piece  of  melted 
butter,  a  sprinkle  of  salt,  one  well  beaten  egg.  Add  the 
sugar  and  soda  to  the  milk,  then  mix  and  sift  the  other 
ingredients,  adding  the  well  beaten  egg  and  melted  butter 
last.    Bake  in  gem  pans,  in  a  hot  oven. 

NUT  BREAD 

Three  cups  flour,  four  teaspoons  baking  powder,  one- 
half  cup  sugar,  one  and  one-half  cups  milk,  one  cup 
ground  hickory  nut  meats.  Mrs.  J.  P.  Black. 

NUT  BREAD 

One  quart  flour,  one  pint  milk,  one-half  cup  sugar, 
one  cup  nut  meats,  four  teaspoons  baking  powder, 
rounded,  one  teaspoon  salt.  Sift  dry  ingredients,  add 
two  eggs,  well  beaten,  and  milk.  Let  rise  20  minutes 
and  bake  three-quarters  of  an  hour  in  slow  oven. 

Mrs.  R.  H.  Clinton. 

NUT  BREAD 

Two  eggs,  one  cup  sugar,  one-half  teaspoon  salt,  two 
cups  milk  (or  water),  four  cups  flour,  four  teaspoons 
baking  powder,  one  cup  chopped  nuts  (floured).  Let 
rise  about  20  minutes.  Bake  in  moderate  oven  about 
one  hour.  Mrs.  W.  H.  Allen. 


Breads,  Rolls,  Muffins,  Etc.  11 

NUT  BREAD 

Four  cups  flour,  four  rounding  teaspoons  baking 
powder,  one  and  one-half  cups  sugar,  (scant),  one  and 
one-fourth  teaspoons  salt,  (level),  one-half  cup  nuts, 
broken  in  pieces.  Mix  dry  materials.  Mix  two  cups  milk 
and  two  well  beaten  eggs.  Combine  two  mixtures.  Pour 
in  buttered  pan,  let  stand  20  minutes  before  baking. 
Bake  in  slow  oven  one  hour.  When  bread  is  nice 
and  brown  put  pan  of  water  on  rack  beneath  it  and  finish 
baking.  Mrs.  Plummer. 

NUT  WHOLE  WHEAT  BREAD 

Two  and  one-half  cups  entire  wheat  flour,  one  and 
one-half  cups  white  flour,  two  cups  sour  milk,  one-half 
cup  molasses,  one-fourth  cup  sugar,  two  level  teaspoons 
soda,  salt,  one-half  cup  nuts,  one-half  raisins.  Makes 
two  small  loaves.  Let  stand  one-half  to  one  hour.  Bake 
one  hour,  slow  oven.  Mrs.  Frank  E.  Ballard. 

NUT  BREAD 

One  Q^^  well  beaten,  two-thirds  cup  sugar,  one  cup 
sweet  milk,  one  cup  nut  meats,  chopped  fine,  two  cups 
white  flour  (after  it  is  sifted),  four  teaspoons  baking 
powder,  one  cup  graham  flour,  one  teaspoon  salt.  Put 
in  tin  and  raise  for  one-half  hour.  Bake  three-quarters 
hour  in  moderate  oven. 

OATMEAL  BREAD 

One  cup  oatmeal  (Quaker  Oats),  one  tablespoon  but- 
ter, one  tablespoon  lard,  one  teaspoon  salt,  one-third  cup 
molasses,  broAvn  sugar  enough  to  make  one-half  cup 
altogether.  Pour  over  this  mixture  two  cups  boiling 
w^ater.  Cool  until  lukewarm,  add  one  yeast  cake,  one 
cup  of  nuts,  broken  in  small  pieces.  Mix  with  white 
flour  as  stiff  as  can  be  stirred  with  a  spoon  and  let  it 
rise  over  night.  In  the  morning  cut  dowTi,  put  in 
two  bread  pans  and  let  rise  until  very  light.  Do  not 
knead  at  all  and  use  as  little  flour  as  possible  in  handling. 


12     .  The  Wheel  Cook  Book 

GRAHAM  MUFFINS 

Two  eggs,  well  beaten,  one-half  cup  sugar,  one  cup 
milk,  one  cup  white  flour,  one  cup  graham  flour,  two 
teaspoons  baking  powder,  two  tablespoons  melted  but- 
ter, one  teaspoon  salt.    Bake  slowly. 

Mrs.  W.  H.  Allen. 

BRAN  MUFFINS 

Two  cups  bran,  one  cup  flour,  one  and  one-half  cups 
sweet  milk,  one  teaspoon  salt,  two  tablespoons  molasses, 
one  teaspoon  soda.  Mrs.  Lavinl\. 

CORN  MUFFINS 

One-half  cup  sugar,  one-half  cup  butter  or  lard, 
creamed  together;  one  or  two  eggs,  one  cup  milk  or 
water,  two  cups  flour  (sifted  and  even),  three-quarters 
cup  corn  meal,  salt,  two  teaspoons  baking  powder 
rounded.    Makes  about  18  muffins. 

Mrs.  Frank  E.  Ballard. 

HONEY  MUFFINS 

One  bowl  cereal,  left  over  (Cream  of  Wheat,  Algrain 
or  any  other),  one  cup  honey,  little  salt,  two  eggs,  well 
beaten,  small  amount  raisins,  one  tablespoon  butter, 
three  heaping  teaspoons  baking  powder,  flour  to  make 
reasonably  soft  dough.    Bake  in  muffin  pans. 

Mrs.  Kirk  Austin. 

ENGLISH  TEA  BISCUITS 

One  cup  of  sugar,  one-half  cup  of  butter,  creamed; 
one  cup  of  English  currants,  one  teaspoon  of  salt  (level 
teaspoon),  one  cup  of  milk,  two  teaspoons  of  baking  pow- 
der; flour  enough  to  roll  like  ordinary  biscuits.  Cut 
small  and  sprinkle  with  cinnamon  and  sugar.  Bake  in 
rather  a  quick  oven.  ]Mrs.  Babson. 


Breads,  Rolls,  Muffins,  Etc.  13 

PARKER  HOUSE  ROLLS 

Two  cups  scalded  milk,  three  tablespoons  butter,  two 
tablespoons  sugar,  one  teaspoon  salt,  one  yeast  cake  dis- 
solved in  one-fourth  cup  lukewarm  water ;  flour ;  add  but- 
ter, sugar  and  salt  to  milk;  when  lukewarm,  add  dis- 
solved yeast  cake  and  three  cups  flour ;  beat  thoroughly, 
cover  and  let  rise  until  light ;  cut  dow^n  and  add  enough 
flour  to  knead  (it  will  take  about  two  and  one-half  cups). 
Let  rise  again ;  then  shape  by  cutting  or  tearing  off  small 
pieces  of  dough  and  shaping  round  like  a  biscuit;  with 
handle  of  large  wooden  spoon  roll  through  center  of 
each  biscuit;  brush  edge  of  lower  halves  with  melted 
butter,  fold  and  press  edges  together,  place  in  greased 
pan,  one  inch  apart,  cover,  let  rise  and  bake  in  hot 
oven  fifteen  minutes.  As  rolls  rise  they  will  part  slightly, 
and  if  hastened  in  rising  are  apt  to  lose  shape. 

Mrs.  William  Preston. 

^^  RUSKS 

One  cup  soft  butter,  three-fourths  cup  granulated 
sugar,  three-fourths  cup  brown  sugar,  one  teaspoon  cinna- 
mon, one-half  teaspoon  soda,  one  cup  chopped  walnuts, 
one  cup  seeded  raisins,  three  eggs  beaten  lightly,  one  tea- 
spoon baking  powder,  two  and  one-half  cups  flour,  or 
enough  to  make  quite  thick.  Drop  small  spoonfuls  on 
buttered  tins. 

LOVERS  KNOTS 

One  cup  scalded  milk,  two  tablespoons  sugar,  one- 
half  teaspoon  salt,  one-half  cake  compressed  yeast,  two 
tablespoons  melted  butter,  one  egg,  grated  rind  of  one- 
half  lemon,  flour.  Add  sugar,  salt,  to  hot  milk.  When 
lukewarm  add  dissolved  yeast,  mix  in  flour  to  make 
soft  batter ;  let  rise ;  when  light  add  other  ingredients  and 
enough  flour  to  knead,  let  rise  and  when  light  roll  out  in 
a  sheet  one-half  inch  thick.  Cut  in  strips  one-half  inch 
wide  and  nine  inches  long  and  tie  in  knot.  Place  in 
buttered  pans  and  when  light  bake  fifteen  to  eighteen 
minutes.  Mrs.  Parsal. 


14  The  Wheel  Cook  Book 


RUSKS 


One  cup  milk,  one  yeast  cake  dissolved  in  one-fourth 
cup  lukewarm  water,  flour,  one-fourth  cup  sugar,  one 
teaspoon  salt,  one  egg  and  yolk  one  egg,  one-eighth 
teaspoon  mace,  one-fourth  cup  melted  butter.  Scald 
milk;  when  lukewarm,  add  dissolved  yeast  cake  and  one 
and  one-half  cups  flour;  beat  w^ell,  cover  and  let  rise 
until  light.  Add  sugar,  salt,  eggs  well  beaten,  mace  and 
butter,  and  enough  more  flour  to  knead;  knead,  let 
rise  again,  shape  and  bake  about  fifteen  minutes  in 
hot  oven.  This  same  mixture  may  be  rolled  in  a  long 
strip  to  one-fourth  inch  thickness,  spread  with  butter, 
rolled  up  like  a  jelly  roll,  and  cut  in  one  inch  pieces. 
Place  pieces  in  pan  close  together,  flat  side  do\^Ti. 

Mrs.  WiLLiiVM  Preston. 


RUSSIAN  BREAD 

Four  and  one-half  cups  flour,  one  cake  compressed 
yeast,  one  and  one-fourth  cups  scalded  milk,  one-fourth 
cup  sugar,  one  and  one-half  cups  raisins,  two  eggs,  one- 
fourth  cup  butter,  one  teaspoon  salt,  cinnamon  to  taste. 
Dissolve  yeast  in  scalded  milk,  cooled  to  eighty  de- 
grees; add  one  and  one-half  cups  flour  and  mix  until 
smooth;  let  stand  until  light  and  puffy.  Add  eggs, 
sugar,  butter,  raisins,  salt,  remainder  of  flour  and  cinna- 
mon. Mix  to  a  stiff  dough  and  knead  thoroughly.  Let 
stand  until  double  in  volume.  Divide  into  two  equal 
parts  for  two  loaves;  cut  each  loaf  into  three  equal 
parts ;  roU  the  parts  into  strips  about  twelve  inches  long 
and  tapering  to  a  point  at  each  end ;  press  ends  together 
and  braid.  Place  on  buttered  baking  sheet,  cover  and 
allow  to  stand  until  light.  Bake  from  one-half  to  three- 
quarters  of  an  hour.  When  cool,  ice  with  an  icing 
made  by  mixing  a  few  drops  of  hot  water  with  powdered 
sugar,  flavoring  with  vanilla. 


Breads^  Rolls,  Muffins,  Etc.  15 

SCONES 

Four  cups  flour,  two  teaspoons  baking  powder,  half 
teaspoon  salt,  quarter  teaspoon  grated  nutmeg,  three 
tablespoons  butter,  four  tablespoons  sugar,  one  cup 
raisins  and  currants  mixed,  milk  to  make  a  soft  dough 
(about  one  and  one-half  cups),  one  q^^  beaten  into 
milk.  Sift  flour,  baking  powder,  salt,  sugar  and  nut- 
meg together.  Rub  in  butter,  stir  in  raisins  and  cur- 
rants. Add  Qgg  and  milk  until  a  soft  dough  is  formed. 
Place  in  two  pie  tins  and  mark  off  into  eight  sections 
with  back  of  knife.  Bake  twenty  minutes  in  a  moderate 
oven.  Rub  together  one  tablespoon  sugar  and  one  of 
milk  and  when  scones  are  baked  brush  them  over  with 
this  syrup.  Place  in  oven  for  a  few  seconds,  break 
apart  and  serve  hot  or  cold.  Mrs.  Parsal. 


SOUR  MILK  GRIDDLE  CAKES 

Two  and  one-half  cups  flour,  two  cups  sour  milk,  one- 
half  teaspoon  salt,  one  and  one-fourth  level  teaspoons 
soda,  one  Qg^.  Mix  and  sift  flour,  salt  and  soda;  add 
sour  milk  and  q^^  well  beaten.  Drop  by  spoonfuls  on 
a  greased  hot  griddle ;  cook  on  one  side ;  when  puffed,  full 
of  bubbles,  and  cooked  on  edges,  turn  and  cook  other 
side.     Serve  with  butter  and  maple  syrup. 

Mrs.  William  Preston. 


WAFFLES 

Beat  one  q^^  light,  add  pint  buttermilk,  one  tea- 
spoon soda  and  one-half  teaspoon  salt,  one  tablespoon 
lard,  add  sufficient  flour  to  make  medium  batter,  add  one 
heaping  teaspoon  baking  powder  last.  Have  irons  hot 
and  well  greased.  Mrs.  Mershon. 


16  The  Wheel  Cook  Book 


WAFFLES 


Three  cups  flour,  6  teaspoons  baking  powder,  one 
teaspoon  salt,  level;  two  cups  milk  or  water,  yolks  three 
eggs,  white  three  eggs,  two  tablespoons  melted  butter. 
Mix  and  sift  dry  ingredients ;  add  milk  gradually,  yolks 
of  eggs  well  beaten,  butter  and  white  of  eggs  beaten 
stiff ;  cook  on  a  greased  hot  waffle  iron.  Serve  with  maple 
syrup  or  powdered  sugar.  The  waffle  iron  should  be 
well  heated  on  one  side,  turned,  heated  on  other  side, 
and  thoroughly  greased  before  iron  is  filled.  In  filling 
put  a  tablespoon  of  mixture  in  each  compartment 
near  center  of  iron,  cover,  and  mixture  will  spread  to  just 
fill  iron.  If  sufficiently  heated,  it  should  be  turned 
almost  as  soon  as  filled  and  covered.  In  using  a  new 
iron,  special  care  must  be  taken  in  greasing,  or  waffles 
will  stick.  Mrs.  William  Preston. 


Additional  Recipes  17 


18  The  Wheel  Cook  Book 


Additional  Recipes  19 


20  The  Wheel  Cook  Book 


*  Cakes  and  Icing 

Frosting 

FIVE  MINUTE 

The  white  of  one  egg,  one  teaspoon  lemon  juice,  one 
scant  cup  of  powdered  sugar  stirred  together  until  the 
sugar  is  all  wet,  then  beat  with  a  fork  for  just  five  min- 
utes; spread  quickly  on  the  cake  while  warm. 

Boston  Cook  Book. 

-     BOILED 

Boil  one  cup  granulated  sugar,  a  speck  of  cream  of 
tartar,  and  one-third  cup  water  until  it  spins  a  thread 
when  dropped  from  the  spoon,  then  pour  in  a  fine 
stream  into  the  white  of  an  egg  beaten  stiff,  beating  as 
you  pour;  continue  beating  until  stiff  enough  to  stand 
alone,  add  flavoring  and  spread  quickly  on  the  cake  with 
a  knife  dipped  in  warm  water. 

ORNAMENTAL 

One  cup  sifted,  powdered  sugar,  one  teaspoon  lemon 
juice,  the  white  of  an  egg ;  beat  the  egg  until  it  is  frothy 
but  not  dry,  then  sprinkle  over  three  teaspoons  sugar  and 
beat  five  minutes;  add  one  teaspoon  each  five  minutes 
till  quite  thick,  then  put  in  the  lemon  juice.  Beat  with 
a  fork  and  when  a  point  of  it  wiU  stand  in  any  position 
it  is  ready  to  press  through  a  pastry  tube  upon  the 
cake,  which  should  be  already  covered  with  a  smooth 
plain  frosting  and  dry. 

FONDANT 

Two  cups  sugar,  one  cup  water,  a  bit  of  cream  of 
tartar  half  as  large  as  a  pea.  Boil  without  stirring  until 
a  little  dropped  into  ice  water  can  be  gathered  into  a 
ball  and  rolled  like  wax  between  the  fingers.  Cool 
and  stir  to  a  soft  cream.  Add  flavor  or  coloring  while 
cold,  then  soften  over  hot  water  and  spread  while  warm. 

21 


22  The  Wheel  Cook  Book 

CHOCOLATE 

Melt  one  ounce  chocolate,  add  one  teaspoon  powdered 
sugar  and  add  to  the  boiled  frosting  till  it  is  dark  as  you 
wish. 

ORANGE 

Grate  the  thin  rind  of  an  orange  and  soak  it  one-half 
hour  in  three  teaspoons  lemon  juice.  Squeeze  the  juice 
through  a  fine  muslin  and  use  like  the  lemon  in  five- 
minute  frosting. 

GELATINE 

Dissolve  one  teaspoon  gelatine  in  three  tablespoons 
warm  water,  add  one  cup  pulverized  sugar  and  beat 
until  smooth.    Flavor  to  taste. 

SUGAR  GLAZE 

One  cup  powdered  sugar,  one  tablespoon  lemon  juice, 
about  one  tablespoon  boiling  water ;  beat  hard  till  smooth 
and  semi-transparent.  Spread  on  the  cake  as  soon  as 
taken  from  the  oven. 

CHOCOLATE  GLAZE 

Omit  the  lemon  juice  from  the  above  recipe  and  add 
three  heaping  tablespoons  of  pulverized  chocolate  and 
one  teaspoon  vanilla. 

GOLDEN 

Beat  two  yolks  of  egg  with  one  cup  sugar  and  one- 
half  teaspoon  old  Jamaica  rum,  add  more  sugar  if  not 
stiff  enough  to  hold  its  place. 

FIG  FILLING 

Add  one-half  pound  (or  less)  figs,  chopped,  to  the 
boiled  icing  and  ice  a  layer  cake. 


Cakes  and  Icing  23 

MAPLE  FONDANT 

One  cup  yellow  or  maple  sugar,  one-half  cup  thin 
cream;  boil  together  fifteen  minutes,  take  from  fire 
and  stir  constantly  till  it  stiffens,  spread  quickly  on 
warm  cake  as  it  hardens  very  fast. 

BOILED  ICING 

One  cup  granulated  sugar,  one-third  cup  of  cold 
water,  a  speck  of  cream  tartar.  Boil  till  it  forms  a 
soft  ball  in  a  cup  of  cold  water.  Add  slowly,  stirring 
all  the  time,  to  the  well  beaten  white  of  one  egg.  When 
almost  cold  add  one  teaspoon  of  flavoring  and  spread 
on  cake.    Double  this  recipe  for  larger  cake. 

CARAMEL  FILLING 

Two  cups"l)ro^vn  sugar,  one-half  cup  cream  or  milk, 
one  tablespoon  butter.  Boil  all  together,  stirring  only 
to  prevent  scorching,  until  it  forms  ball  you  can  pick 
up  in  cold  water.  Take  from  fire  and  beat  until  thick 
as  molasses.  Mrs.  Hughes. 

TWO  GOOD  CHOCOLATE  FILLINGS 

NO.  1 

One  cup  sugar,  one-third  cup  boiling  water,  white 
of  one  egg,  one  saltspoon  cream  of  tartar,  one  square 
chocolate.  Boil  sugar  and  w^ater  without  stirring  until 
syrup  threads.  Pour  over  beaten  egg  boiling  hot,  in  a 
fine  stream,  beating  well.    Add  chocolate  melted. 

NO.  2 

One  square  chocolate,  one-half  cup  milk,  butter  size 
of  walnut,  one  and  one-half  cups  sugar.  Cook  until 
thick.  J.  W.  W. 


24  The  Wheel  Cook  Book 

MARSHMALLOW  FILLING  FOR  DEVIL'S  FOOD 

CAKE 

Two  cups  granulated  sugar,  one  cup  water,  one  table- 
spoon vinegar.  Boil  until  a  little  dropped  into  cold 
water  forms  a  soft  ball.  Then  stir  in  the  beaten  whites 
of  two  eggs  and  one-fourth  pound  marshmallows. 

Eleanor  Quaid  ]\Iitchell. 

APPLE  CAKE 

One  cup  sugar  and  one  cup  of  flour  sifted  together 
eight  times.  Break  two  eggs  into  a  half  pint  measuring 
cup.  Add  one  tablespoon  orange  juice,  then  fill  the 
cup  with  sweet  cream ;  pinch  of  salt.  In  the  last  sifting 
of  flour  add  two  level  teaspoons  of  baking  powder,  beat 
all  together  (this  will  be  a  very  thin  batter).  Bake 
slowly  in  a  square  tin.  Serve  hot  or  cold  with  the  follow- 
ing top  dressing :  White  of  one  egg,  one  cup  granulated 
sugar,  three  sour  grated  apples.  Beat  all  together  with 
a  large  dover  egg  beater  until  stiff.  Flavor  with  vanilla. 
Cut  cake  in  squares  and  put  a  heaping  spoonful  on  top — 
Excellent.  Mrs.  W.  H.  Pearce. 

DUTCH  APPLE  CAKE 

One  and  one-half  cups  flour,  two  teaspoons  baking 
powder,  one-half  teaspoon  salt,  two  teaspoons  shortening, 
one  of  lard,  one  of  butter ;  one  egg.  Mix  with  milk  of  a 
consistency  to  spread.  Put  in  greased  square  pan  and 
place  apples  cut  into  eighths.         Mrs.  L.  Kuehn. 

BLACK  CHOCOLATE  CAKE  ^. 

Set  in  a  pan  of  water  and  boil  until  thick  the  fol- 
lowing :  One  egg  yolk,  one-half  cup  sugar,  one-half  cup 
sweet  milk,  one-fourth  cake  chocolate.  While  cooling 
this  beat  one  cup  sugar  and  one-half  cup  butter  or 
shortening  to  a  cream.  Add  two  eggs  and  one-half  cup 
sour  milk  with  one  level  teaspoon  soda  in  it,  also  two 
cups  sifted  flour  and  two  teaspoons  vanilla.  Lastly,  add 
the  cooked  chocolate  filling.  Use  the  extra  whites  of  egg 
for  the  icing.  I^Irs.  A.  L.  Kuehn. 


Cakes  and  Icing  25 

ANGEL  CAKE 

Whites  of  twelve  eggs,  one  teaspoon  cream  of  tartar, 
one  cup  sugar,  one  cup  Swan's  Down  Flour,  flavor. 
Add  cream  of  tartar  to  eggs  and  beat  until  stiff.  Add 
one-half  cup  sugar  to  beaten  whites.  Sift  other  one-half 
cup  with  flour  Ave  times,  and  add  very  lightly.  Bake  in 
moderate  oven  about  forty-five  minutes. 

Mrs.  Chester  Candy. 

ANGEL  FOOD  CAKE 

One  and  one-half  cups  granulated  sugar,  one  cup 
pastry  flour,  sift  seven  or  more  times.  Sift  with  flour 
two  scant  even  teaspoons  cream  of  tartar,  and  soda  about 
size  of  a  pea.  Whites  eleven  large  or  twelve  small  eggs, 
beaten  stiff,  add  sugar  gently,  then  flour,  then  flavor- 
ing. Bake  slowly  one  and  one-quarter  hours.  Do  not 
grease  tin.  Stir  as  little  as  possible  to  mix  flour  thor- 
oughly as  it  ^11  toughen. 

FROSTING  FOR  ANGEL  FOOD  CAKE 

Three-quarters  cup  boiling  water,  two  cups  sugar. 
Let  boil  until  it  forms  a  soft  mass  when  dropped  into 
cold  water.  Beat  whites  two  eggs  very  stiff.  Stir  hot 
syrup  into  eggs,  beating  for  some  time  until  it  becomes 
thick  and  creamy,  add  flavoring;  add  one  cup  melted 
chocolate  if  you  prefer  chocolate  frosting. 

Mrs.  Fred  W.  Lamb. 

GOLD  CAKE 

One  cup  of  sugar,  one-half  cup  of  butter,  one-half 
cup  of  milk,  two  cups  flour,  four  level  teaspoons  baking 
powder,  one  teaspoon  orange  extract,  eight  egg  yolks. 
Cream  butter  and  sugar;  add  milk  and  dry  ingredients 
alternately ;  add  well  beaten  yolks  last ;  beat  well.  They 
are  nice  iced  with  yellow  icing.  This  mixture  may  be 
made  into  a  loaf  or  into  layers.  Use  one-half  the  recipe 
if  you  want  enough  for  only  one  meal.  Use  the  whites 
of  the  eggs  for  angel  cake. 


26  The  Wheel  Cook  Book 

DEVIL'S  FOOD  CAKE 

Part  One 

One-fourth  cup  butter,  one-half  cup  sugar,  one  egg, 
one-fourth  cup  milk,  one  cup  flour,  one  teaspoon  baking 
powder. 

Part  Two. 

Two  squares  Baker's  chocolate,  one-fourth  cup  milk, 
one-half  cup  sugar,  one  egg  yolk.  Cook  until  thick. 
When  cool  mix  with  the  above.  Mrs.  Conn. 

DEVIL'S  FOOD  CAKE 

Part  One 

One  cup  brown  sugar,  one-half  cup  sweet  milk,  one 
cup  grated  chocolate  (two  ounces),  yolk  one  egg.  Heat 
until  dissolved.    Do  not  boil.    Set  aside  to  cool. 

Part  Two 

One  cup  brown  sugar,  one-half  cup  butter,  one-half 
cup  sweet  milk,  two  cups  flour,  two  eggs,  one  teaspoon 
soda.  Cream  butter  and  sugar,  add  yolks  of  eggs,  milk, 
sifted  flour  and  whites  of  eggs  beaten  stiff.  Stir  in 
first  part  and  add  soda  dissolved  in  a  little  warm  water. 
Bake  in  three  layers.    Use  marshmallow  filling. 

Eleanor  Q.  Mitchell. 

DEVIL'S  FOOD  CAKE 

One  cup  brown  sugar,  one  cup  grated  chocolate,  one 
cup  milk  (sweet).  Cook  together,  when  cool,  add  one 
cup  brown  sugar,  one-half  cup  butter,  one-half  cup 
milk,  two  eggs,  one  teaspoon  soda,  two  cups  flour  and 
flavor. 

FROSTING  FOR  DEVIL'S  FOOD  CAKE 

One  cup  grated  chocolate,  melted  over  steam,  yolks 
two  eggs  beaten,  one-half  cup  sweet  milk,  one  and  one- 
half  cups  sugar.  Boil  about  ten  minutes,  remove  from 
fire  and  add  melted  chocolate.    Stir  well. 

Mrs.  Fred  W.  Lamb. 


Cakes  and  Icing  27 

FRUIT  CAKE 

One-half  pound  butter,  one-half  pound  brown  sugar, 
one  nutmeg,  one  teaspoon  cloves,  two  teaspoons  cinna- 
mon, one-half  pint  dark  molasses,  five  eggs,  one-half  tea- 
spoon soda  (with  little  hot  water),  one-half  pound  flour, 
one  pound  figs,  chopped  fine,  one  pound  raisins,  chopped 
fine,  one  pound  currants,  chopped  fine,  one  pound  al- 
monds, chopped  fine,  one-fourth  pound  citron.  Steam 
three  hours.  Bake  fifteen  minutes.  English  walnuts 
instead  of  figs  and  almonds  if  preferred. 

Mrs.  H.  M.  Price, 

Austin. 

FRUIT  CAKE 

One  and  one-tenth  pounds  butter,  one  and  one-tenth 
pounds  sugar,  one  pound  flour,  ten  eggs,  one  tablespoon 
mace,  one  tablespoon  cinnamon,  one-half  teaspoon  cloves, 
three  nutmegs,  four  pounds  seeded  raisins,  one  pound 
currants,  one-half  pound  citron  cut  fine,  one-half  pound 
figs  cut  fine,  one-half  pound  nut  meats,  one  teaspoon 
soda  dissolved  in  milk.  Mrs.  Parsal. 

DROP  CAKES 

One  and  one-fourth  cups  sugar,  one-half  cup  butter, 
one-half  cup  lard,  three  eggs,  three  tablespoons  cold 
water,  to  which  add  one  teaspoon  soda,  one-half  nutmeg 
grated,  salt,  three  cups  flour,  sifted,  two-thirds  pound 
raisins,  and,  if  desired,  one  cup  nuts,  but  good  without. 
Drop  on  tins  not  close  together.  Spread  a  little  and  bake 
in  a  moderate  oven.  Mrs.  R.  H.  Clinton. 

GINGER  BREAD 

.  One  cup  sugar,  one  cup  molasses,  one-half  cup  butter, 
two  eggs,  well  beaten,  three  cups  flour,  two  spoons  soda, 
all  kinds  spices,  one  teaspoon  vanilla,  last,  one  cup  boil- 
ing water.  Ethel  C.  Bennett. 


28  The  Wheel  Cook  Book 

GINGER  CAKE 

One-half  cup  butter,  one  large  half-cup  sugar,  two 
eggs,  one  cup  molasses,  two  and  one-half  cups  flour,  one- 
half  teaspoon  cloves,  one  teaspoon  each  cinnamon  and 
ginger,  two  level  teaspoons  soda.  Sprinkle  soda  over 
all  and  add  one  cup  boiling  water.    Bake  in  slow  oven. 

Mrs.  Parsal. 

CINNAMON  CAKE 

Rub  four  ounces  of  butter  into  half  a  pound  of  flour, 
add  four  ounces  of  sugar,  one  and  a  half  teaspoons 
baking  powder  and  one  teaspoon  of  ground  cinnamon. 
Beat  up  one  large  egg,  add  it  very  gradually,  making  the 
dry  ingredients  into  a  stiff  paste.  Knead  it  a  little  on 
a  floured  baking  board,  divide  it  into  two  pieces,  roll 
them  out  and  line  a  greased  dinner  plate  with  one  of 
them,  spread  some  jelly  in  the  center,  lay  the  other 
piece  on  the  top,  pinch  it  neatly  around  the  edges.  Bake 
in  a  moderate  oven  for  half  an  hour.  Serve  hot  or  cold 
with  sifted  sugar  on  top.  If  cinnamon  is  not  liked, 
ginger  may  be  added,  or  a  teaspoon  of  lemon  or  vanilla 
extract  could  be  added  with  the  eggs. 

GINGER  BREAD 

One-half  cup  molasses,  one-half  cup  brown  sugar, 
one-half  cup  boiling  water,  one-half  cup  shortening 
(butter  and  lard),  two  cups  sifted  flour,  one  egg,  one 
teaspoon  ginger,  one  teaspoon  soda  in  hot  water. 

Mrs.  L.  B.  Reed. 

FRUIT  CAKE 

One  cup  light  brown  sugar,  one-half  cup  butter, 
yolk  of  one  egg  (save  the  white  for  frosting),  one-half 
cup  sour  milk,  with  one-half  teaspoon  of  soda  in  it,  one 
and  one-half  cups  of  flour,  one  teaspoon  of  cinnamon, 
one-half  teaspoon  of  cloves,  a  little  nutmeg,  one  cup  cut 
raisins.    Bake  slowly. 


Calces  and  Icing  29 

FRUIT  CAKE 

Two  cups  flour,  one  cup  brown  sugar,  one  cup  sour 
cream,  one  cup  chopped  raisins,  one  cup  chopped  nuts, 
one-fourth  pound  citron  cut  very  fine,  two  tablespoons 
molasses,  butter  the  size  of  a  large  egg,  two  eggs,  one 
teaspoon  soda,  one  teaspoon  (each)  cinnamon,  cloves 
and  nutmeg.    Very  digestible. 

LADY  BALTIMORE  CAKE 

One-half  cup  butter  scant,  one  and  one-half  cups 
granulated  sugar  sifted,  one  cup  cold  water,  three  even 
cups  flour  sifted  three  times  before  measuring;  two 
rounded  teaspoons  baking  powder,  whites  of  four  eggs, 
flavor  with  teaspoon  almond  extract  and  one-half  tea- 
spoon vanilla  extract.  Cream  the  butter  and  sugar; 
add  one-third  of  the  water  with  one  cup  flour.  Beat, 
add  second  cup  flour,  continuous  beating.  Into  last 
cup  of  flour  add  baking  powder  and  add  as  the  others; 
then  the  restcf  the  water.  Flavor  and  cut  and  fold 
in  the  stiffly  beaten  whites  very  carefully.  Bake  in  three 
large  layers. 

FILLING 

Grind  together  one-half  pound  figs,  one  cup  pecan 
or  walnut  meats,  one-quarter  pound  raisins.  Make  boiled 
icing  of  two  cups  granulated  sugar,  one-half  cup  water, 
whites  of  two  eggs;  add  nuts  and  fruit  and  spread 
between  layers.  Mrs.  Parsal. 

MARGUERITES 

White  of  one  large  egg,  one  cup  sugar,  enough 
water  to  moisten.  Boil  together  slowly  until  a  soft 
ball  can  be  made.  Then  pour  slowly  over  the  well 
beaten  egg,  beating  all  the  time.  Stir  thick  with  shelled 
walnuts  (English)  chopped  fine,  and  spread  over  salted 
wafers;  place  in  oven  to  brown.  Delicious  to  serve 
with  coffee,  chocolate  or  lemonade.  Nice  if  crackers 
not  salted  are  used  to  serve  hot  with  ice  cream. 


30  The  Wheel  Cook  Book 

SOFT  GINGER  CAKE 

One-half  cup  sour  milk,  one  level  teaspoon  soda,  one- 
half  cup  New  Orleans  molasses,  one-half  cup  sugar,  one 
egg,  one  teaspoon  ginger,  and  one  teaspoon  cinnamon. 
Piece  of  lard  size  of  an  egg,  two  rounding  cups  of 
unsifted  flour  (sift  into  cake),  one  almost  heaping  tea- 
spoon baking  powder. 

LEMON  CAKE 

Two  cups  flour,  two  cups  sugar,  six  eggs,  six  table- 
spoons butter,  four  tablespoons  milk,  two  teaspoons 
cream  tartar,  one  teaspoon  soda  (or  two  of  baking 
powder). 

JELLY  FOR  CAKE 

Three-quarters  pound  sugar,  one-quarter  pound 
butter,  four  eggs,  rind  of  three  lemons  grated  and  the 
juice.  Beat  the  butter,  sugar  and  eggs  together.  Set 
into  a  dish  of  boiling  water  until  heated;  then  add  the 
lemon  and  stir  until  thick.  Spread  between  layers  of 
cake. 

SPICE  CAKE 

One-half  cup  sugar,  one-half  cup  butter,  two  eggs, 
one  cup  sour  milk,  one  teaspoon  soda,  one-half  cup 
chopped  raisins,  two  level  teaspoons  baking  powder, 
two  and  one-half  cups  flour,  one  teaspoon  cinnamon, 
one-half  teaspoon  nutmeg.  Mrs.  Schultz. 

MOTHER'S  SPICE  LOAF  CAKE 

Two  cups  brown  sugar,  one  cup  butter  or  lard,  two 
eggs  well  beaten,  one  cup  sour  milk,  one  teaspoon  bak- 
ing soda,  three  cups  (scant)  flour,  one  teaspoon  cinna- 
mon, one-half  teaspoon  cloves,  one  cup  raisins,  one-half 
cup  chopped  nut  meats.  Bake  about  one  hour  in  slow 
oven.  Makes  two  loaves.  Can  be  made  with  granu- 
lated sugar  or  sweet  milk  and  baking  powder. 

Mrs.  W.  H.  Allen. 


Cakes-  and  Icing  3 1 

SPICED  DEVIL'S  FOOD 

One  cup  sugar,  one-third  cup  butter,  one  cup  sweet 
milk,  two  eggs,  one-half  teaspoon  cinnamon,  one-half 
teaspoon  cloves,  one  square  Baker's  chocolate,  one  and 
one-half  cups  flour,  two  teaspoons  baking  powder. 

Mrs.  C.  M.  Candy. 

SPICE  CAKES 

One  Qggj  one-half  cup  butter,  one-half  cup  sugar, 
one-half  cup  molasses,  one-half  cup  sour  milk,  one  tea- 
spoon soda  (level),  one-half  nutmeg,  one  teaspoon  cinna- 
mon, one  cup  raisins  or  currants,  two  scant  cups  flour, 
Bake  in  muffin  tins. 

POPPYSEED  CAKE 

Three-quarters  cup  butter,  one  cup  sugar,  three- 
quarters  cup.'poppyseed,  three-quarters  cup  milk,  two 
cups  flour  (scant),  two  teaspoons  baking  powder,  vanilla. 
Soak  poppyseed  in  milk  for  one  hour  and  when  cake 
is  all  together,  add  four  beaten  whites  of  eggs.  This  is 
a  loaf  cake. 

FROSTING 

One  cup  milk,  one-half  cup  sugar,  one  tablespoon 
corn  starch,  yolks  of  four  eggs,  one-half  cup  nut  meats. 
Cook  until  thick.  Hattie  Farber. 

POTATO  CAKE 

Two  cups  sugar,  one-half  cup  sweet  milk,  one  cup 
butter,  one-half  cup  grated  chocolate,  four  eggs,  one 
cup  mashed  potatoes,  cold  and  seasoned  as  for  table, 
two  cups  sifted  flour,  two  teaspoons  baking  powder,  one 
cup  chopped  nuts,  one  teaspoon  each  of  cinnamon, 
cloves,  nutmeg,  lemon  and  vanilla.  Bake  in  layer  or 
loaf.     A  very  large  and  delicious  cake. 


32  The  Wheel  Cook  Book 

PRUNE  CAKE 

One  cup  sugar,  three-quarters  cup  butter,  three 
eggs,  one  cup  stewed  prunes,  chopped  (soak  prunes 
over  night,  add  one  cup  sugar),  four  tablespoons  sour 
milk,  one  teaspoon  soda,  one  teaspoon  cinnamon,  one 
teaspoon  mace,  one  and  one-half  cups  flour,  almond 
flavor  in  icing.  Mrs.  William  G.  Long. 

SWAN  CAKE 

One  cup  butter,  two  cups  sugar,  two  and  one-half 
cups  flour,  one-half  cup  corn  starch,  one  cup  sweet  milk, 
whites  of  eight  eggs,  two  teaspoons  baking  powder, 
one  teaspoon  vanilla. 

SOUR  CREAM  CAKE 

One  cup  sugar,  one  cup  rich  sour  cream,  two  eggs, 
one  and  one-half  cups  flour,  one  even  teaspoon  soda, 
one  cup  raisins,  one  teaspoon  cinnamon,  one-quarter 
teaspoon  nutmeg,  a  pinch  of  salt.  Put  all  ingredients 
into  mixing  bowl  in  order  named  and  beat  five  minutes. 

Mrs.  G.  CfiADwicK. 

SPONGE  CAKE 

Yolks  of  eight  eggs,  and  one  cup  sugar  beaten 
together  until  light;  two  cups  flour,  two  teaspoons  bak- 
ing powder;  add  one  cup  boiling  water  last.  Bake  in 
two  layers.  Mrs.  C.  M.  Candy. 


TILDEN  CAKE 


One  cup  butter,  two  cups  sugar,  three  cups  flour, 
with  two  teaspoons  baking  pow^der,  one  cup  sweet  milk, 
one-half  cup  corn  starch,  four  eggs,  one  teaspoon  lemon 
extract.    Makes  a  very  large  cake. 


Cakes  and  Icing  33 

TORTE  CAKE 

Six  eggs  separated  and  beaten  separately,  one  cup 
sugar,  one  cup  dates  (heaping),  one-half  cup  walnuts, 
six  tablespoons  dry  bread  crumbs,  very  fine,  one  tea- 
spoon baking  powder.    Bake,  serve  with  whipped  cream. 

Mrs.  Conn. 

CARAMEL  FILLING 

Two  cups  brown  sugar,  one-half  cup  cream,  one-half 
cup  butter,  vanilla.  Mrs.  Conn. 

SPONGE  CAKE 

Beat  two  Qgg  whites  and  yolks  separately;  add  a 
cup  of  granulated  sugar  and  beat  hard.  Now  stir  in 
a  cup  of  flour  that  has  been  sifted  with  a  teaspoon  of 
baking  powder  and  a  little  salt  and  last  of  all  add  a 
half  cup  of  boiling  water.  Beat  hard  and  bake  in  an 
ungreased  pan  in  a  moderate  oven.  Cover  the  cake 
for  the  first  few  minutes  it  is  in  the  oven. 

Mrs.  Parsal. 

WHIPPED  CREAM  ONE  EGG  CAKE 

One  scant  cup  sugar,  one  q^^,  one  level  tablespoon 
butter,  cream  together;  one  scant  cup  milk,  two  scant 
cups  flour,  two  heaping  teaspoons  baking  powder,  one 
teaspoon  vanilla.  This  makes  a  two  layer  cake.  Whip 
a  half  pint  bottle  of  whipping  cream.  Flavor  with  one 
teaspoon  vanilla;  add  two  tablespoons  sugar.  Spread 
whipped  cream  on  both  layers  with  either  sliced 
bananas  or  pineapple.  Mrs.  R.  C.  Davis. 

ONE  EGG  CAKE 

One-half  cup  butter,  one  cup  sugar,  one  ^gg,  one  m 

cup  milk,  two  cups  flour,  two  teaspoons  baking  powder,     »  C^  ^ 
vanilla. 


34  The  Wheel  Cook  Book 

WHITE  CAKE 

Very  delicious  but  inexpensive.  One  and  one-half 
cups  of  sugar,  two  cups  of  flour,  one-half  cup  of  butter, 
one  cup  of  milk,  whites  of  four  eggs,  two  teaspoons 
baking  powder.  Cream  butter  and  sugar  together,  then 
add  milk,  afterwards  flour  with  baking  powder  sifted 
in.  Lastly  the  whites  beaten  stiff,  flavor  with  vanilla 
and  bake  in  two  layers.  Mrs.  J.  D.  McDovp^ell. 

HUCKLEBERRY  CAKE 

One  cup  sugar  rubbed  into  one-half  cup  butter, 
add  two  well  beaten  eggs,  a  teaspoon  vanilla,  two  cups 
flour  sifted  three  times  with  two  level  teaspoons  baking 
powder,  and  last  of  all,  a  pint  of  fresh  or  cooked  huck- 
leberries, dredged  with  flour.  Bake  in  loaf  tin.  Eat 
with  soft  sauce  made  with  juice  from  canned  berries, 
if  used.  Mrs.  Parsal. 

LILY  CAKE  , 

One-third  cup  butter,  one  cup  sugar,  one-half  cup 
milk,  one  and  three-quarters  cups  flour,  two  and  one- 
half  level  teaspoons  baking  powder,  whites  three  eggs, 
one-third  teaspoon  lemon  extract,  two-thirds  teaspoon 
vanilla  extract.  Cream  the  butter,  add  sugar  and  cream 
again,  add  milk  and  flour  alternately  (baking  powder 
sifted  with  the  flour),  beat  thoroughly  when  all  is  in 
and  add  beaten  whites.  Three  layers  or  loaf.  A  very 
dainty,  satisfactory  cake.  J.  W.  W. 

BRAIN  CAKE 

Eight  eggs,  one  and  one-half  cups  sugar, 
three-quarters  cups  of  butter  and  lard,  three-quarters 
cup  milk,  three  cups  flour,  two  heaping  teaspoons  bak- 
ing powder,  one  teaspoon  vanilla.  Use  only  whites 
of  eggs,  adding  them  last.  This  is  a  very  large  cake. 
Fine  for  weddings  or  birthday  cakes. 

Mrs.  a.  L.  Kuehn. 


Additional  Recipes  35 


S6  The  Wheel  Cook  Book 


Additional  Recipes  37 


38  The  Wheel  Cook  Book 


Candy 

FONDANT 

Two  pounds  granulated  sugar,  one  cup  cold  water, 
one  small  pinch  cream  of  tartar.  Place  the  sugar  and 
water  together  in  deep  pan,  and  bring  them  gently  to 
the  boiling  point.  Add  cream  of  tartar,  and  boil  gently 
without  stirring,  until  a  little  of  the  mixture  will  form 
a  soft  ball  in  cold  water.  Wipe  off  with  a  damp  cloth 
any  crystals  that  may  form  on  the  side  of  the  pan, 
but  do  not  disturb  the  syrup.  Set  syrup  aside  to  cool 
and  as  soon  as  thick  beat  till  white  and  creamy.  Twice 
this  quantity  or  more  may  be  worked  in  the  bread  mixer. 
Otherwise  work  with  hands  as  for  bread  until  it  is 
smooth  and  creamy.  A  very  little  corn  starch  may  be 
sifted  over  board  to  prevent  sticking.  Set  aside,  cov- 
ered with  damp  cloth  or  oiled  paper,  and  let  the  fondant 
ripen  for  twenty-four  hours,  then  use  for  making  cream 
candies,  or  for  stuffed  dates  or  chocolate  creams.  Add 
coloring  for  bonbons  and  any  flavoring  desired.  To 
have  this  a  success  you  must  follow  directions  abso- 
lutely. 

MILK  FONDANT 

Milk  fondant  is  far  better  as  a  foundation  for  candy 
than  that  made  with  water,  as  it  is  richer  and  retains 
its  freshness  twice  as  long.  Three  cups  of  granulated 
sugar  and  one  of  milk  boiled  until  it  strings  or  until 
a  slight  crystallization  is  evident  on  the  edge  of  the  pan. 
Put  aside  until  nearly  cold,  then  stir  until  *4t  comes.** 
It  will  be  white  as  snow  and  soft,  yet  will  retain  any 
shape  into  which  it  is  molded.  Mrs.  Gaylord. 

COCOANUT  FUDGE 

Two  cups  granulated  sugar,  one-half  cup  milk  or 
enough  to  moisten  sugar,  two  tablespoons  butter.  Boil 
tiU  it  forms  a  soft  ball  in  water.  Cool  and  beat.  Add 
several  heaping  tablespoons  of  grated  cocoanut,  flavor, 
and  when  cold  and  thick,  pour  into  greased  pans. 

39 


40  The  Wheel  Cook  Book 

FUDGE 

Put  in  pan  or  chafing  dish,  two  tablespoons  of  butter, 
one  cup  of  dark  brown  sugar,  one-half  cup  milk,  two 
cups  molasses,  four  ounces  grated  chocolate.  Stir  con- 
stantly until  mixture  forms  a  soft  ball  in  water.  Take 
from  fire,  cool  a  little  and  beat  till  you  find  it  thick,  flavor 
with  vanilla  and  add  chopped  nuts.  Care  must  be  taken 
not  to  get  it  too  hard  before  pouring  into  greased  pan. 
When  cold  cut  in  squares.  Instead  of  dark  brown  sugar 
and  molasses  you  can  use  two  cups  granulated  sugar 
and  have  a  fine  fudge.  Add  three  tablespoons  Karo 
Korn  Syrup. 

MARSHMALLOW  FUDGE 

Two  cups  granulated  sugar,  two-thirds  cup  milk, 
two  squares  of  chocolate,  butter  size  of  small  egg. 
Cook  all  together  until  a  drop  in  water  retains  its 
shape  (stirring  as  often  as  possible),  then  take  from 
fire  and  beat  vigorously  until  heavy  and  thick.  Pour 
into  buttered  pans.  One-half  pound  marshmallows,  cut 
into  quarters  and  beaten  into  the  fudge,  or  put  whole 
on  the  pans  with  the  beaten  fudge  poured  over  them, 
add  greatly  to  the  deliciousness  of  the  candy. 


DIVINITY  FUDGE 

Two  and  one-half  cups  granulated  sugar,  one-half 
cup  cold  water,  one-half  cup  Karo  Korn  Syrup.  Boil 
till  it  threads  or  forms  a  soft  ball  in  cold  water.  Beat 
whites  of  two  eggs  and  add  one-half  cup  of  the  boiling 
syrup,  whipping  all  the  time.  Boil  rest  of  syrup  four 
minutes  longer  and  add  to  the  above.  Beat  well.  Add 
nuts  (as  many  and  any  kind  you  wish),  flavor  with 
vanilla.  When  cold,  pour  on  greased  tin  and  mold  and 
cut.    Larger  quantities  may  be  beaten  in  bread  mixer. 

Mrs.  a.  L.  Kuehn. 


Candy  41 

COATING  FOR  CHOCOLATE  CANDY 

Melt  one  ounce  or  one  square  of  bitter  chocolate, 
add  two  tablespoons  of  milk  and  two  of  sugar  and 
one-quarter  of  a  teaspoon  of  butter.  Stir  till  smooth; 
drop  balls  of  cream  candy  into  it  and  remove  with  a 
fork  or  hat  pin.  If  chocolate  becomes  too  stiff,  add  a 
few  drops  of  sugar  and  water  syrup  and  heat  again. 

CHOCOLATE  PEPPERMINT  CANDY 

A  simple  way  to  get  the  effect  of  chocolate  pepper- 
mints is  to  make  the  fondant  as  strong  as  desired  of 
peppermint,  spread  smoothly  on  one  or  two  plates,  and 
pour  over  this  a  thick  coating  of  melted  chocolate.  When 
chocolate  is  hard,  cut  into  squares  and  serve.  This  is 
best  the  day  after  making. 

PEPPERMINT  DROPS 

Boil  one  pound  granulated  sugar  (one  pint),  with 
two-thirds  of  a  cup  of  water.  Wipe  away,  with  a  damp 
cloth,  any  crystals  that  form  on  sides  of  pan.  When 
it  forms  a  soft  ball  in  water,  remove  from  fire.  Add 
peppermint  oil,  seven  drops  if  you  like  it  strong ;  other- 
wise five  drops.  When  slightly  cool  beat  until  it  is 
creamy  and  just  right  for  pouring.  Color  as  you 
like.  Drop  from  end  of  teaspoon,  twirling  it  as  you 
drop,  on  waxed  paper. 

BUTTERSCOTCH 

Moisten  a  pound  of  brown  sugar  with  a  cup  of  cold 
water  to  which  you  have  added  two  tablespoons  of 
vinegar  and  put  over  the  fire  in  an  agate  saucepan. 
Cook  for  ten  minutes.  After  it  comes  to  the  boil  add 
four  tablespoons  of  butter.  Boil  until  a  little  dropped 
into  cold  water  hardens  at  once  and  then  pour  in  a  thin 
sheet  into  buttered  tins.  When  it  begins  to  harden 
cut  it  into  squares  with  a  buttered  knife. 


42  The  Wheel  Cook  Book 

CANDIED  ORANGE  RINDS 

Cut  orange  rinds  into  strips  with  scissors,  letting 
stand  over  night  in  salt  water.  In  morning  rinse  in 
cold  water  and  put  in  kettle  to  boil,  cover  with  cold 
water  and  boil  twenty  minutes,  throw  off  water  and  put 
on  more  cold  water,  making  three  boilings.  Drain  in 
colander  while  making  syrup.  To  one  cup  orange  rinds 
take  one  ciip  granulated  sugar  and  about  one-half  cup 
water,  boil  up  good  and  put  in  the  rinds.  Keep  boiling 
until  the  syrup  will  spin  a  thread.  The  rinds  should 
look  transparent  and  the  syrup  almost  cooked  away. 
Place  on  platter  to  dry,  sprinkle  with  granulated  sugar, 
dry  slowly.  Mrs.  Kate  L.  Ballard. 

MOLASSES  CANDY 

Stir  together  three  cups  molasses  and  one  cup  brown 
sugar,  add  a  gill  of  vinegar  and  put  aU  over  the  fire 
in  an  agate  or  porcelain  lined  saucepan.  Bring  slowly 
to  a  boil,  stirring  often.  After  it  has  boiled  half  an 
hour  begin  to  test  the  candy  by  dropping  a  little  of 
it  from  a  spoon  into  cold  water.  As  soon  as  a  little  of 
the  syrup  hardens  in  the  water,  stir  a  tablespoon  of 
butter  into  the  boiling  mixture.  When  this  melts  put 
in  a  teaspoon  of  baking  soda  dissolved  in  a  tablespoon 
of  boiling  water  and  take  immediately  from  the  fire. 
Pour  into  buttered  pans  and  then  pull  to  whiteness,  or 
you  may  let  it  stay  in  the  pans  and  as  it  cools  cut  it 
into  squares  with  a  buttered  knife.  You  may  put  nut 
meats  with  it.  The  really  old  fashioned  candy  of  my 
girlhood  was  always  pulled  and  we  had  little  respect 
for  the  mere  taffy  which  meant  no  muscle  and  active 
work. 

^  MOLASSES  CANDY 

One  cup  granulated  sugar,  one  cup  molasses  (Duff's), 
one-half  cup  vinegar,  a  little  butter,  vanilla,  one  tea- 
spoon, soda,  one-quarter  teaspoon.  Cook  until  very 
brittle.    Add  soda,  vanilla,  and  let  cool.    PuU. 

Mrs.  Conn. 


Candy  43 

CEEAM  CANDY 

Four  cups  of  sugar,  two  cups  of  water,  three-fourths 
of  a  cup  of  vinegar,  one  cup  of  cream  or  rich  milk,  a 
piece  of  butter  according  to  one's  taste,  two  teaspoons 
of  vanilla,  a  pinch  of  soda.  Let  it  boil  until  it  cracks 
in  water;  pour  into  a  flat,  well-buttered  dish  to  cool, 
then  pull  till  white. 


44  The  Wheel  Cook  Book 


Additional  Recipes  45 


46  The  Wheel  Cook  Book 


Cheese,  Eggs  and  Salads 

CHEESE  OMELET 

Three  eggs,  beaten  separately,  one-half  cup  chopped 
cheese,  two-thirds  cup  milk,  one-half  teaspoon  salt,  a 
very  little  paprika.  Bake  twenty  minutes  in  a  pan  of 
hot  water. 

CHEESE  STRAWS 

One  cup  grated  cheese,  one  cup  flour,  one  teaspoon 
salt,  two  tablespoons  lard,  three  tablespoons  water. 
Roll  out,  cut  in  strips,  and  bake  in  a  quick  oven. 

CHEESE  FONDUE 

One  cup  soft  stale  bread  crumbs,  one  cup  cheese, 
cut  in  small  pieces,  one  cup  scalded  milk,  one  table- 
spoon butter,  two  eggs  (beaten  separately),  one-half 
teaspoon  salt,  cayenne.  Soak  crumbs  in  milk.  Add 
rest  of  ingredients,  lastly  folding  in  the  whites  of 
eggs  beaten  very  stiff.  Cook  in  buttered  baking  dish, 
in  a  moderate  oven,  twenty  minutes  or  until  firm. 
Serve  at  once.    Serves  four  people. 

Grace  Howe  Thomas. 

WELSH  RAREBIT 

Half  a  pound  of  fresh  cheese,  two  eggs,  one-quarter 
saltspoon  cayenne,  one  tablespoon  of  butter,  one  tea- 
spoon of  mustard,  one-half  teaspoon  of  salt,  one  cup  of 
cream.  Break  the  cheese  in  small  pieces  and  put  it 
and  the  other  ingredients  in  a  light  saucepan,  which  put 
over  boiling  water  (or  a  chafing  dish).  Stir  until  the 
cheese  melts;  before  serving  add  one  teaspoon  of  Wor-. 
cestershire  sauce.  Spread  the  mixture  on  slices  of  hot, 
crisp  toast  or  crackers.    Serve  at  once. 

Mrs.  Carroll. 
47 


48  The  Wheel  Cook  Book 

WELSH  EAREBIT 

One  egg  well  beaten,  one  pound  American  cheese, 
yellow  is  best,  grated  or  broken  in  pieces,  six  table- 
spoons of  milk,  a  generous  pinch  of  salt,  a  good  dash 
of  paprika,  two  teaspoons  of  Worcestershire  sauce.  Put 
in  chafing  dish  over  hot  water  and  when  cheese  melts 
add  other  ingredients,  stirring  all  the  time.  College 
rarebits  vary  in  proportion  to  the  material  on  hand. 
Serve  on  crackers  or  toast,  or  bread,  if  nothing  else  is 
possible.  A.  0.  C. 

EGGS  POACHED  IN  CHEESE  SAUCE 

Make  white  sauce,  adding  grated  cheese.  Drop,  as 
for  poached  eggs,  the  required  number  of  eggs.  Place 
each  egg  on  toast  when  done;  pour  liquid  over  them 
and  serve.  Flavor  with  salt  and  paprika.  A  delicious 
luncheon  or  supper  dish.  Mrs.  Elias  Day. 

POACHED  EGGS 

Have  ready  a  perfectly  clean  frying  pan,  a  quart  of 
boiling  water  in  which  a  tablespoon  of  salt  has  been 
dissolved  and  one  teaspoon  of  vinegar  added.  Break 
the  eggs  one  by  one  in  a  saucer  and  slip  carefully  into 
the  water,  which  should  be  bubbling,  but  not  violently 
boiling.  Dash  with  a  spoon  a  little  water  over  each 
egg  to  make  the  top  white,  as  the  beauty  of  a  delicately 
poached  egg  is  to  see  the  yolk  through  a  veil  of  trans- 
parent white.  Cook  until  the  white  is  firm,  but  not 
leathery,  lift  out  with  pancake  turner  and  serve  on 
slices  of  golden-brown  toast. 

EGGS  POACHED  IN  MILK 

Instead  of  water,  put  the  same  amount  of  milk  in 
pan,  enough  to  cover  eggs.  Season  it  with  salt,  pepper, 
and  butter.  Drop  eggs  in  carefully  and  cook  as  for 
poached  eggs;  but  watch  that  they  do  not  stick.  Place 
each  egg  on  a  piece  of  toast.  Pour  over  them  the 
remaining  milk  and  serve.  Mrs.  Elias  Day. 


Cheese,  Eggs  and  Salads  49 

EGGS  IN  WHITE  SAUCE 

Boil  hard  and  remove  shells,  six  eggs,  slice  into  bak- 
ing dish,  season,  cover  with  white  sauce  and  bake  from 
twenty  minutes  to  thirty  minutes  in  a  fairly  hot  oven. 
Dust  with  paprika  after  it  is  ready  to  be  served. 

Mrs.  F.  D.  Yeaton. 

EGGS  WITH  TOMATOES 

Have  ready  two  cups  tomato  which  has  been  stewed 
with  one  small  onion,  one-half  inch  bay  leaf,  one-half 
teaspoon  mixed  whole  spice,  one-half  teaspoon  salt  and 
strain.  Put  one  rounded  tablespoon  butter  in  pan, 
add  tomato,  one-half  cup  crumbled  cheese,  and  when  hot 
drop  in  four  whole  eggs.  Shake  in  a  little  paprika.  Lift 
up  as  they  cook  and  when  whites  begin  to  thicken  stir 
the  whole  until  creamy.    Serve  on  wafers  or  toast. 

^^       EGG  SAUTE 

Have  as  many  eggs  as  the  number  to  be  served. 
Boil  hard,  remove  shells,  and  leave  whole.  Dip  in 
beaten  egg  and  cracker  crumbs;  fry  in  deep  fat  as 
croquettes.  Mrs.  Elias  Day. 

BAKED  EGGS 

Butter  an  egg  shirrer.  Cover  bottom  and  sides  with 
cracker  crumbs.  Slip  egg  in  carefully.  Cover  top  of 
egg  with  buttered  and  well-seasoned  crumbs.  Bake  in 
oven  until  white  is  firm  and  the  crumbs  brown. 

EGG  CUTLETS 

Six  hard  boiled  eggs  chopped  fine,  two  teaspoons 
chopped  parsley,  three  teaspoons  onion  juice.  Make  a 
white  sauce  of  one  cup  milk,  three  tablespoons  flour,  one 
and  one-half  tablespoons  melted  butter,  salt  and  pepper 
to  taste.  Mix  together  and  shape  in  balls  and  fry  in 
deep  fat.  Mrs.  J.  P.  Black. 


50  The  Wheel  Cook  Book 

EGG  OMELET 

Four  eggs,  four  tablespoons  cold  water,  three  tea- 
spoons bread  or  cracker  crumbs,  one-half  teaspoon  salt, 
two  level  tablespoons  butter,  or  one  of  butter  and  one 
of  lard.  Put  butter  and  lard  in  omelet  pan  to  heat. 
Separate  eggs,  adding  water  to  yolks.  Add  this  to 
stiffly  beaten  whites.  Turn  into  omelet  pan  and  sprinkle 
crumbs  evenly  on  top.  When  set  put  in  oven  to  dry; 
fold  and  serve  with  tomato  sauce. 

SPAGHETTI  NEAPOLITAN 

One  box  Red  Cross  Spaghetti,  one  can  Campbell's 
tomato  soup,  one  ten-cent  bottle  stuffed  olives,  pimento, 
one  small  can  mushrooms,  one-half  pound  ordinary 
cheese  grated,  two  tablespoons  olive  oil,  one  onion  cut 
fine.  Cook  spaghetti  in  boiling  water,  slightly  salted, 
until  it  is  tender.  Put  a  layer  in  a  large  baking  dish, 
then  cover  with  grated  cheese,  a  few  mushrooms,  olives, 
etc.  Continue  to  fill  the  dish  in  this  way.  Be  sure  to 
have  plenty  of  cheese  on  top.  At  the  last  put  in  two 
tablespoons  olive  oil,  plenty  of  pepper  and  salt  and 
pour  on  Campbell's  tomato  soup,  adding  hot  water  suf- 
ficient almost  to  cover  the  spaghetti  and  cook  slowly, 
for  at  least  two  hours,  adding  more  water  if  necessary. 
Leftover  chicken  gravy  or  any  good  soup  stock  may  also 
be  added.  This  is  enough  for  ten  or  twelve  people.  The 
Italians  serve  with  this  eggs  saute.  (This  recipe  is  in 
this  cook  book).  Mrs.  Elias  Day. 

CREAM  CHEESE  SALAD 

Two  bars  cream  cheese,  one  can  sweet  red  peppers, 
one-half  cup  walnut  meats,  ground  coarsely.  Work  into 
the  cheese  the  nuts  and  all  the  mayonnaise,  perhaps 
a  cup,  that  it  will  take  up  and  still  be  firm  enough  to 
mold.  Stuff  the  peppers  with  this  and  put  aside  to 
get  cool  and  firm.  Put  lettuce  on  salad  plates.  When 
ready  to  serve,  with  a  very  sharp  knife  slice  the  peppers 
as  thin  or  thick  as  you  desire,  and  serve  on  lettuce. 


Cheese,  Eggs  and  Salads  51 

ELKHORN  CLUB  CHEESE  SALAD 

One  twenty-five  cent  jar  of  cheese,  one  hard  boiled 
egg,  one-quarter  of  a  red  pepper,  one-quarter  of  a  green 
pepper,  heaping  teaspoon  of  picililli,  salt  and  a  dash 
of  paprika;  mix  well  together.  Garnish  with  parsley 
or  lettuce  leaves. 

FRUIT  SALAD 

Three  bananas,  two  oranges,  one-half  pound  white 
grapes,  one  head  of  lettuce,  four  tablespoons  of  olive 
oil,  two  tablespoons  of  lemon  juice,  salt  and  pepper  to 
taste,  white  mayonnaise  dressing.  Peel  and  remove 
thread  from  bananas,  cut  in  slices.  Peel  oranges  and 
cut  in  lengthwise  slices.  Skin  grapes  (if  you  prefer), 
halve  them,  remove  seeds.  Marinate  each  kind  of  fruit 
separately.  Put  fruit  on  lettuce  and  dress  with  may- 
onnaise. 

LETTUCE  SALAD 

Add  to  a  French  dressing  several  tablespoons  of  chop- 
ped green  peppers  (sweets),  and  onions  or  chives.  Cut 
a  head  of  lettuce  in  sections  as  you  cut  cabbage.  Clean 
well  and  pour  this  dressing  over.  Roquefort  cheese 
crumbled  and  added  to  French  dressing  is  delicious. 
Serve  on  head  lettuce  prepared  as  above.         G.  R.  C. 

CALCUTTA  SALAD 

Two  cream  cheeses,  cream,  one-half  cup  American 
cheese,  grated,  one  cup  cream,  whipped,  three-quarters 
tablespoon  gelatine,  one  tablespoon  cold  water,  one  table- 
spoon hot  water,  salt,  paprika.  Soak  gelatine  in  cold 
water  until  soft,  add  boiling  water  and  steep  over  hot 
water  until  gelatine  is  dissolved.  Soften  cheese  with 
plain  cream.  Add  American  cheese,  whipped  cream, 
gelatine,  salt  and  paprika.  Turn  in  a  ring  mold,  chill. 
Remove  from  mold,  garnish  with  asparagus  and  red 
pepper  ring.     Serve  with  French  dressing. 


52  The  Wheel  Cook  Book 

ASPARAGUS  SALAD 

Drain  well  a  can  of  asparagus,  also  a  can  of  red 
peppers.  Cut  peppers  in  strips  and  lattice  it  with 
asparagus.    Serve  on  lettuce  with  French  dressing. 

G.  R.  Chacey. 

POTATO  SALAD 

For  each  quart  of  cold  boiled  potatoes,  boiled  or  diced, 
allow  one  cucumber  (sliced),  one  cup  of  diced  celery  and 
enough  mayonnaise  to  moisten.  Blend  with  a  fork,  lift- 
ing but  not  stirring. 

BEET  AND  POTATO  SALAD 

Cut  cold  boiled  potatoes  in  dice,  cook  and  peel  beets 
and  let  drain.  Then  dice  and  mix  lightly  with  potatoes. 
Shortly  before  serving,  dress  with  a  thick  mayonnaise. 

TOMATO  SALAD  FOR  WINTER  USE.   . 

Quart  can  of  tomatoes,  teaspoon  salt,  tablespoon 
sugar,  butter  according  to  taste,  one-half  package  gela- 
tine. Cook  tomatoes  and  seasoning  thoroughly,  add  gela- 
tine previously  soaked  in  one-half  cup  water.  Strain 
through  colander,  pour  in  molds  (one-half  jelly-glass  is 
about  the  right  size  for  each  individual).  Set  in  cold 
place.  When  time  to  serve,  empty  each  mold  on  a  leaf 
of  lettuce  and  cover  with  salad  dressing  sprinkled  with 
nut  meats.  Mrs.  Gaylord. 

TOMATO  JELLY  SALAD 

One-half  can  tomatoes,  one-half  teaspoon  salt,  one 
bay  leaf,  one  piece  celery,  one-fourth  cup  sugar,  four 
whole  peppers,  one  slice  onion.  Boil  twenty  minutes; 
strain  and  while  still  hot  add  one-half  box  of  gelatine 
softened  in  cold  water.  Serve  individual  molds  or  cut  in 
squares  and  garnish.  Jennie  W.  Westcott. 


Cheese,  Eggs  and  Salads  53 

PINEAPPLE  SALAD 

Good  for  an  emergency  because  so  quickly  prepared. 
For  each  individual,  one  slice  Hawaiian  pineapple,  center 
filled  with  nut  meats,  covered  with  salad  dressing.  If 
desired  a  tiny  mountain  of  whipped  cream,  topped  by  a 
maraschino  cherry,  placed  on  each  slice,  will  add  to  its 
appearance  and  richness.  Mrs.  Gaylord. 

PERFECTION  SALAD. 

One  envelope  Knox  Gelatine,  one-half  cup  cold  water, 
one-half  cup  mild  vinegar,  one  pint  boiling  water,  one 
teaspoon  salt,  one  cup  finely  shredded  cabbage,  juice  of 
one  lemon,  one-half  cup  sugar,  two  cups  celery  cut  in 
small  pieces,  one-fourth  can  sweet  red  peppers  finely  cut. 
Soak  the  gelatine  in  cold  water  five  minutes ;  add  vinegar, 
lemon  juice,  boiling  water,  sugar  and  salt.  Strain,  and 
when  beginning  to  set  add  the  remaining  ingredients. 
Turn  into  a  mold  and  chill.  Serve  on  lettuce  leaves  with 
mayonnaise  dressing.  This  will  serve  from  eight  to  ten 
people.  To  serve  fifty  people  abundantly,  use  four  times 
the  recipe.  ^       Mrs.  C.  M.  Candy. 

HEIDELBERG  SALAD 

Wash  a  fresh  lettuce,  pull  it  into  small  pieces  and  dry 
it  well.  Put  it  into  a  salad  bowl  with  some  boiled  beets, 
peeled  cucumber  and  celery  all  cut  into  strips  like 
matches.  Now  add  some  strips  of  any  cold  game  or  fowl 
that  you  may  have,  two  anchovies  filleted  and  cut  like  the 
vegetables,  and  a  few  olives.  Sprinkle  a  little  chopped 
parsley  on  the  top,  add  some  mayonnaise  sauce.  Put  a 
few  strips  of  gherkins  on  the  top  with  a  hard  boiled  yolk 
of  egg  rubbed  through  a  sieve. 

KNICKERBOCKER  SALAD 

Head  lettuce,  oranges  cut  in  lobes,  California  grapes 
in  halves  with  Thousand  Island  Dressing. 

Mrs.  Geo.  A.  Ross. 


54  The  Wheel  Cook  Book 

WALDORF  SALAD 

One  cup  sour  apples,  one  cup  celery,  one  tablespoon 
lemon  juice,  one-half  cup  walnut  meats  broken  in  pieces. 
Dice  apples  and  celery,  dust  with  salt  and  pepper. 
Mayonnaise  may  be  used  in  place  of  lemon  juice,  enough 
to  moisten. 

CUCUMBER  JELLY 

Soak  two  large  cucumbers  in  two  cups  of  water 
over  night,  slice  the  cucumbers.  In  the  morning  strain, 
add  three  small  tablespoons  of  vinegar,  two  tablespoons 
of  sugar.  Let  these  come  to  the  boiling  point,  and 
pour  over  one  tablespoon  of  gelatine  that  has  been 
soaked  in  a  little  water  (using  minute  gelatine),  add  a 
quarter  of  a  cup  of  pecan  nuts,  cut  up  and  stir  fre- 
quently until  it  begins  to  solidify.  Place  in  lettuce 
squares  of  jelly  and  cover  with  a  mayonnaise  dressing. 

Mrs.  0.  S.  Spurling. 

(Original) 


Additional  Recipes  55 


Additional  Recipes  56 


Fish,  Meat,  Poultry 

BAKED  FISH. 

Sprinkle  fish  with  salt  and  fill  with  stuffing;  sew  or 
skewer  edges  together.  Cut  gashes  on  each  side  across 
the  fish  and  put  strips  of  salt  pork  into  them.  Grease  the 
baking  sheet  and  place  fish  on  it.  Dredge  with  flour,  salt 
and  pepper.  Put  in  pan  with  pieces  of  fat  pork.  Baste 
every  ten  minutes.  Cook  fifteen  minutes  to  the  pound 
and  fifteen  minutes  over. 


STUFFING  FOR  FISH. 

Three  cups  crumbs,  one-half  cup  butter,  one-half  tea- 
spoon salt,  pepper,  onion  juice.  Add  seasoning  and 
melted  butter  to  crumbs. 


CRAB  MEAT. 

One  can  Campbell's  tomato  soup,  one  can  crab  meat, 
one  can  button  mushrooms.  Fry  one  small  onion  (minced 
fine)  in  butter  until  it  turns  yellow,  not  brown.  Add  the 
tomato  soup,  then  the  crab  meat  broken  up  with  a  fork. 
Drain  the  mushrooms  and  add  and  if  it  is  too  thin,  add  a 
thickening  of  flour  and  water,  about  three  tablespoons  of 
flour  to  one  of  water.  Serve  hot  on  toast  from  chafing 
dish,  if  you  wish.  Mrs.  A.  L.  Kuehn. 


SALMON  LOAF 

One  two-pound  can  salmon,  four  eggs  well  beaten, 
four  tablespoons  melted  butter,  one  cup  fine  bread 
crumbs,  one-half  cup  milk.  Season  with  salt,  cayenne 
pepper  and  minced  parsley  to  taste.  Put  three  bay 
leaves  in  bottom  of  buttered  dish  and  steam  an  hour. 
Serve  with  a  sauce  made  of  a  can  of  tomato  soup  thick- 
ened with  one  tablespoon  flour. 

57 


58  The  Wheel  Cook  Book 

BAKED  HALIBUT  WITH  TOMATO  SAUCE. 

Two  pounds  halibut,  two  cups  tomatoes,  one  cup 
water,  one  slice  onion,  three  cloves,  one-half  level  table- 
spoon sugar,  three  level  tablespoons  butter,  three  level 
tablespoons  flour,  three-fourths  level  teaspoon  salt,  one- 
eighth  level  teaspoon  pepper.  Cook  tomatoes,  water, 
onion,  cloves  and  sugar  twenty  minutes.  Melt  butter, 
add  flour,  and  stir  into  hot  mixture.  Add  salt  and 
pepper,  cook  ten  minutes  and  strain.  Clean  fish,  put  in 
baking  pan,  pour  around  half  the  sauce,  and  bake  thirty- 
five  minutes,  basting  often.  Remove  to  hot  platter,  pour 
around  remaining  sauce,  and  garnish  with  parsley. 

Mrs.  William  Preston. 

FISH  BALLS 

One  cup  salt  codfish,  two  heaping  cups  potatoes,  one 
egg,  one-half  tablespoon  butter,  one-eighth  teaspoon 
pepper.  Wash  fish  in  cold  water,  and  pick  in  very  small 
pieces,  or  cut,  using  scissors.  Wash,  pare  and  soak  pota- 
toes, cutting  in  pieces  of  uniform  size  before  measuring. 
Cook  fish  and  potatoes  in  boiling  water  to  cover  until 
potatoes  are  soft.  Drain  through  a  strainer,  return  to 
kettle  in  which  they  were  cooked,  mash  thoroughly  (being 
sure  there  are  no  lumps  left  in  potatoes),  add  butter,  egg 
well  beaten  and  pepper.  Beat  with  a  fork  two  minutes. 
Add  salt  if  necessary.  Take  up  by  spoonfuls,  put  in  fry- 
ing baskets  and  fry  one  minute  in  deep  fat,  allowing  six 
balls  for  each  frying ;  drain  on  brown  paper.  Reheat  the 
fat  after  each  frying.  Mrs.  William  Preston. 

SALMON  TURBAT 

One  can  salmon,  two  tablespoons  butter,  two  table- 
spoons flour,  one  pint  milk,  salt  and  pepper,  two  eggs. 
Pick  bones  and  fat  from  salmon  and  shred.  Make  sauce 
by  melting  butter  and  adding  flour  and  milk,  salt  and 
pepper.  When  cool  add  eggs  slightly  beaten.  Place 
layer  of  fish  in  buttered  dish,  then  layer  of  sauce,  alter- 
nating until  all  is  used.  Cover  with  butter  crumbs  and 
bake  one-half  hour.    Serves  six. 


Fish,  Meat,  Poultry  59 

SCALLOPED  OYSTERS 

Drain  one  quart  oysters ;  put  in  layers  in  baking  dish, 
alternating  with  cracker  crumbs  and  seasoning  of  salt, 
pepper  and  butter.  When  dish  is  nearly  filled,  add 
strained  oyster  liquor  and  sufficient  milk  to  nearly  cover 
the  oyster.  Cover  with  cracker  crumbs.  The  amount  of 
cracker  crumbs  and  butter  generally  depends  on  your 
own  taste.  One  dozen  crackers  will  do.  Bake  one-half 
hour  in  moderately  hot  oven. 

Stuffings 

VEAL  STUFFING 

Three  cups  stale  bread  crumbs,  three  onions  chopped 
fine,  one  teaspoon  salt,  one-half  teaspoon  white  pepper, 
two  tablespoons  chopped  parsley,  one-half  cup  melted 
butter  or  suet. 

POULTRY  STUFFING 

One  quart  stale  bread  crumbs,  salt,  pepper  and  dried 
th3rQie  to  season  highly,  one-half  cup  melted  butter. 

CHESTNUT  STUFFING  FOR  POULTRY 

One  pint  fine  bread  crumbs,  one  pint  shelled  and 
boiled  French  chestnuts  chopped  fine,  salt,  pepper  and 
chopped  parsley  to  season,  one-half  cup  melted  butter. 

OYSTER  STUFFING  FOR  POULTRY 

Substitute  small  raw  oysters,  picked  and  washed,  for 
chestnuts  in  foregoing  recipe. 

STUFFING  FOR  PORK 

Three  large  onions  parboiled  and  chopped,  two  cups 
fine  bread  crumbs,  two  tablespoons  powdered  sage,  two 
tablespoons  melted  butter  or  pork  fat,  salt  and  pepper 
to  taste. 


60  The  Wheel  Cook  Book 

CELERY  STUFFING 
Substitute  finely  cut  celery  for  chestnuts. 

STUFFING  FOR  GEESE  AND  DUCKS 

Two  chopped  onions,  two  cups  mashed  potato,  one 
cup  bread  crumbs,  salt,  pepper  and  powdered  sage  to 
taste. 

STUFFING  FOR  TOMATOES,  GREEN  PEPPEItS, 

ETC. 

One  cup  dry  bread  crumbs,  one-third  teaspoon  salt, 
one-fourth  teaspoon  pepper,  one  teaspoon  onion  juice, 
one  tablespoon  chopped  parsley,  two  tablespoons  melted 
butter.  Hominy,  rice  or  other  cooked  cereal  may  take 
the  place  of  crumbs. 

ROASTING  MEATS 

All  meats  should  be  raised  at  least  an  inch  from  the 
bottom  of  the  baking-pan,  using  a  trivet  or  rack  made 
for  the  purpose.  Rub  the  joint  well  with  salt  and  pepper 
and  dredge  with  as  little  flour  as  will  insure  a  dry  sur- 
face. Very  lean  meat  is  improved  by  having  thin  slices 
of  fat  meat,  either  bacon,  pork  or  its  own  fat  laid  over 
the  surface  at  first  until  there  is  sufficient  dripping  to 
baste  with.  Do  not  add  water  to  the  pan  until  within  an 
hour  of  taking  up ;  it  is  better  not  to  use  any,  but  after 
the  meat  has  been  lifted  to  the  platter,  drain  off  all  the 
grease,  add  enough  thin  broth  to  dissolve  the  glaze  left  in 
the  pan,  and  use  this  for  gravy,  either  **au  jus"  or 
thickened  slightly  with  brown  roux. 

BAKED  HASH 

Prepare  like  either  of  the  preceding,  adding  more 
seasoning,  onion,  catsup,  Worcestershire  sauce,  etc.,  and 
one  raw  egg.  Pack  into  a  well-buttered  baking  dish  and 
bake  till  hot  through  and  weU  browned.  Serve  in  the 
dish  in  which  it  was  baked.    Bake  in  sweet  peppers. 


Fish,  Meat,  Poultry  61 

HASH 

The  best  meat  for  a  hash  is  from  a  stew  or  the  sides 
of  a  la  mode  beef,  though  corned  beef  is  excellent  and 
any  scraps  of  cold  meat  can  be  used  if  care  be  taken  to 
first  simmer  till  tender  all  tough  bits.  Mince  evenly,  but 
not  too  fine,  allowing  about  one-quarter  fat  meat ;  add  an 
equal  bulk  of  chopped  potatoes,  freshly  cooked  are  best, 
but  cold  ones  will  do,  if  more  convenient.  Mix  well  to- 
gether and  season  with  salt  and  pepper.  Put  into  a 
sautoir  one  cup  of  stock  or  beef  or  veal  gravy,  adding 
enough  hot  water  to  make  one  cup  for  each  pint  of  meat 
and  potato,  one  teaspoon  butter  and  the  meat  as  soon  as 
the  stock  boils.  Stir  only  enough  to  mix  well,  then  let 
stand  on  a  moderately  hot  fire  till  a  brown  crust  has 
formed  on  the  bottom.  Fold  over  and  turn  out  like  an 
omelet  and  serve  hot.    A  tepid  hash  is  an  abomination. 

^        MEAT  LOAF 

(Special  Recipe) 

Chop  finely,  or  force  through  a  meat  chopper,  cold, 
cooked  veal  or  beef.  Add  six  crackers  (rolled),  one  tea- 
spoon salt,  four  tablespoons  milk  or  cream,  two  table- 
spoons lemon  juice,  one  teaspoon  pepper  and  a  few  drops 
of  onion  juice.  Pack  in  a  small  bread  pan,  smooth  evenly 
on  top,  brush  with  white  of  egg,  and  dot  top  with  butter. 
Bake  slowly  for  forty-five  minutes.  Baste  frequently 
with  melted  butter  and  a  little  hot  water  and  prick  while 
baking  that  butter  may  be  absorbed  by  meat.  When  cool 
remove  from  pan  and  cut  in  thin  slices  for  serving. 

FRICADELLA 

One  pound  beef  chopped  fine,  one-half  pound  veal, 
one-half  pound  pork,  three  eggs,  one  tablespoon  butter, 
one  teaspoon  salt,  a  little  pepper,  grated  rind  one-half 
lemon,  a  pinch  of  nutmeg,  two  tablespoons  water,  two 
ounces  crackers  rolled  fine.  Mix  all  together,  form  into 
a  roll  and  roast  in  butter  forty-five  minutes. 

Mrs.  Parsal. 


62  The  Wheel  Cook  Book 

SWISS  STEAK 

Select  about  two  pounds  of  round  steak,  cut  about 
two  inches  thick,  pound  about  a  cup  of  flour  into  it  on 
both  sides ;  brown  in  some  nice  bacon  fat,  then  cover  with 
water  and  simmer  an  hour,  then  add  four  medium  onions 
sliced,  and  simmer  until  done.  Turn  frequently,  as  it  is 
inclined  to  stick.  Mrs.  0.  F.  Spurling. 

BOILED  BEEF  TONGUE 

(Special  Recipe) 

Wash  clean,  put  in  the  pot  with  water  to  cover  it,  a 
pint  of  salt,  and  a  small  pod  of  red  pepper ;  if  the  water 
boils  away,  add  more  so  as  to  keep  the  tongue  nearly 
covered  until  done ;  boil  until  it  can  be  pricked  easily 
with  a  fork,  take  out,  and,  if  needed  for  present  use,  take 
off  the  skin  and  set  away  to  cool ;  if  to  be  kept  some  days, 
do  not  peel  until  wanted  for  the  table.  The  same  amount 
of  salt  will  do  for  three  tongues  if  the  pot  is  large  enough 
to  hold  them,  always  remembering  to  keep  enough  water 
in  the  kettle  to  cover  all  of  the  tongues.  Soak  the  salt 
tongue  over  night  and  in  same  way,  omitting  the  salt. 
After  peeling,  place  tongue  in  saucepan  with  one  cup 
water,  one-half  cup  vinegar,  four  tablespoons  sugar,  and 
cook  until  liquor  is  evaporated. 

JELLIED  VEAL  LOAF 

Four-pound  knuckle  of  veal ;  cook  until  tender,  about 
three  hours  in  very  little  w^ater;  season  with  salt  and 
pepper ;  pick  meat  off  ham  in  small  pieces ;  take  one  cup 
of  juice  left  from  meat  and  to  this  add  one  tablespoon 
Knox 's  gelatine ;  have  ready  seven  hard-boiled  eggs ;  into 
your  molding  pan  place  first  layer  of  meat,  alternating 
with  eggs,  making  three  layers  of  meat  and  two  of  eggs, 
with  meat  layer  on  top ;  over  this  pour  mixture  of  juice 
and  gelatine.    Let  stand  over  night,  slice  and  serve  cold. 

Mrs.  Mershon. 


Fish,  Meat,  Poultry  63 

BAKED  CALF'S  LIVER 

Buy  a  calf 's  liver ;  do  not  slice.  Put  into  small  bak- 
ing dish,  cover  with  strips  of  bacon  and  chopped  onion; 
put  hot  water  in  pan  and  roast  as  any  meat,  basting  con- 
stantly. Cook  about  one  hour.  Make  gravy  as  for  any 
roast.  Mrs.  Elias  Day. 

STEWED  BEEF 

Take  a  piece  of  rump,  cut  in  small  pieces  and  lay  for 
twenty-four  hours  in  vinegar  or  spiced  pickle.  Put  a 
tablespoon  butter,  an  onion,  one  bay  leaf,  a  few  pepper 
corns  and  one  or  two  whole  cloves,  and  the  beef  dredged 
with  salt  in  the  stew  pan,  cover  close,  put  over  a  good 
heat  and  when  meat  has  fried  to  a  nice  brown,  add  one 
pint  of  Grerman  cooking  wine  and  as  much  more  good 
soup  stock,  and  stew  it  till  soft.  Before  serving  take  out 
meat,  skim  off  the  fat,  add  a  tablespoon  of  flour  mixed 
smooth  with  the  broth.  Strain  it  through  a  sieve  and 
pour  over  th^previously  dished  meat. 

BEEFSTEAK  PIE 

One  round  steak  (about  two  pounds),  one  teaspoon 
salt,  one-half  cup  suet,  one  teaspoon  extract  of  beef,  one 
tablespoon  chopped  onion,  one  saltspoon  pepper,  one- 
half  cup  flour,  two  tablespoons  butter,  two  tablespoons 
flour,  one  pint  of  water  and  white  of  one  egg.  Cut  the 
steak  into  cubes  of  one  inch.  Rub  butter  and  flour  to- 
gether, dissolve  the  extract  of  beef  in  water,  add  it  to 
the  butter  and  flour  and  stir  until  boiling.  Throw  the 
meat  into  a  frying  pan  and  shake  it  over  the  fire  until 
it  is  well  seared  and  slightly  browned ;  add  the  sauce  and 
seasonings.  Chop  the  suet,  add  gradually  the  flour ;  add 
a  quarter  teaspoon  of  salt  and  sufficient  ice  water  to  just 
moisten ;  mix  quickly  and  roll  into  a  sheet.  Put  the  beef 
in  the  bottom  of  a  baking  dish,  cover  it  with  the  crust 
and  make  a  hole  in  the  center.  Brush  the  crust  with 
the  white  of  an  egg  beaten  with  a  little  water  and  bake 
in  a  moderate  oven  one  hour.  Cold  roast  beef  may  be 
used  in  precisely  the  same  manner. 


64  The  Wheel  Cook  Book 

SCALLOPED  RICE  AND  LAMB 

Cut  the  lamb  from  yesterday's  roast  into  small  dice. 
Into  a  cup  of  this  stir  a  cup  of  boiled  and  drained  rice. 
Chop  a  large  green  pepper  fine,  after  removing  seeds, 
and  add  this  to  the  meat  and  rice  mixture.  Moisten  with 
leftover  gravy  and  tomatoes  or  tomato  soup  and  bake  in 
a  casserole  one-half  hour.  Mrs.  Parsal. 

MEAT  TIMBALES 

One  pint  cooked  cold  meat,  chopped  fine ;  one  table- 
spoon melted  butter,  one-half  cup  sweet  cream;  work 
well  together;  whites  three  eggs,  beaten  stiff;  work 
lightly  into  mixture.  Fill  greased  tincups  with  the 
meat  and  dressing,  put  in  pan  with  hot  water  and  bake 
twenty  minutes.     Turn  out  on  hot  dish  and  serve. 

Kindness  op  D.  B. 

SWEETBREADS 

A  sweetbread  is  the  thymus  gland  of  lamb  or  calf, 
but  in  cookery,  veal  sweetbreads  only  are  considered. 

Pancreas,  or  stomach  sweetbread,  is  sold  in  some 
sections  of  the  country,  but  not  in  our  markets. 

Sweetbreads  are  a  reputed  table  delicacy,  and  a 
valuable  addition  to  the  diet  of  a  convalescent. 

A  sweetbread  consists  of  two  parts,  connected  by 
tubing  and  membrane.  The  round,  compact  part  is 
called  heart  sweetbread,  the  other  part  is  throat  sweet- 
bread. The  heart  sweetbread  is  more  desirable  and 
should  be  purchased  if  sweetbreads  are  found  in  the 
market  separated. 

Sweetbreads  spoil  quickly.  They  must  be  removed 
from  paper  as  soon  as  they  come  from  the  market; 
plunged  in  cold  water,  allowed  to  stand  one  hour, 
drained  and  put  to  cook  in  acidulated,  boiling,  salted 
water.  Cook  slowly  for  twenty  minutes.  Drain  again, 
plunge  in  cold  water,  that  they  will  keep  white  and 
firm.  Sweetbreads  are  always  parboiled  in  this  way 
for  subsequent  cooking. 


Fish,  Meat,  Poultry  65 

SWEETBREAD  IN  PEPPERS 

Parboil  sweetbread,  cool  and  cut  in  small  pieces. 
There  should  be  one  cupful ;  melt  two  tablespoons  but- 
ter, add  two  tablespoons  flour,  and  pour  on  gradually 
one-half  cup  chicken  stock;  then  add  two  tablespoons 
cream  and  one-third  cup  mushroom  caps  broken  in 
small  pieces.  Season  with  salt  and  paprika.  Cut  a 
slice  from  the  end  of  six  peppers,  remove  seeds  and  par- 
boil peppers.  Cool,  fill,  cover  with  buttered  crumbs 
and  bake  until  crumbs  are  brown.  Serve  with  mush- 
room sauce. 

SWEETBREAD  CUTLETS  WITH  ASPARAGUS 

Parboil  a  sweetbread  and  cut  in  one-half  inch  cubes 
or  separate  in  small  pieces.  Reheat  in  a  cup  of  white 
sauce.  Creamed  sweetbreads  may  be  served  on  toast 
or  used  to -fill  patty  cases.  Parboil  a  sweetbread  split 
and  cut  in  pieces  shaped  like  small  cutlets  or  cut  in 
circular  pieces.  Sprinkle  with  salt  and  pepper,  dip  in 
crumbs,  egg  and  crumbs  and  saute  in  butter.  Arrange 
in  a  circle  around  asparagus  tips. 

FILLET  OF  BEEF  LARDED 

About  four  pounds  of  the  inside  fillet  of  the  sirloin, 
one  onion,  a  small  bunch  of  parsley,  salt  and  pepper  to 
taste.  Lard  the  beef  and  put  it  into  a  pan  with  sufficient 
vinegar  to  cover  it.  Add  a  sliced  onion,  parsley  and 
seasoning  to  taste,  and  let  it  remain  in  this  pickle  for 
twelve  hours.  Roast  in  a  hot  oven  for  an  hour  and  a 
half;  baste  often.  When  done  remove  to  a  hot  platter 
and  glaze.  Pour  the  drippings  from  the  baking  pan,  set 
the  pan  on  the  stove,  put  half  a  pint  of  boiling  water 
into  it,  let  boil  up,  season  and  thicken  with  browned 
flour.  Add  any  flavoring  you  may  choose  (mushrooms 
are  especially  nice)  and  send  to  the  table  in  a  gravy 
tureen. 


66  The  Wheel  Cook  Book 

MODIFIED  CHOP  SUEY 

Three  pounds  of  beef,  four  or  five  slices  of  bacon, 
one-half  cup  of  rice  (uncooked),  one  small  onion,  salt, 
pepper,  paprika  and  celery.  Cut  the  meat  into  small 
pieces  and  brown  in  a  hot  pan.  Place  a  layer  of  meat, 
then  celery,  then  rice,  also  bacon,  all  cut  small;  con- 
tinue until  all  are  used,  then  add  one  onion  (whole), 
and  cover  with  water.  Cook  in  a  casserole  slowly  about 
three  hours,   covering  with  more  water  occasionally. 

Note :  Two  or  three  tablespoons  of  tomato  chutney 
may  be  added  if  desired. 

HOT  TAMALES 

Boil  a  fowl  until  tender,  salt  while  boiling;  chop 
very  fine,  season  with  plenty  cayenne  pepper,  a  little 
garlic;  have  ready  a  thick  paste  made  of  one  cupful 
cornmeal  mixed  with  a  little  boiling  water.  Shape 
meat  into  rolls  size  of  little  finger  and  encase  each  in 
the  cornmeal  paste.  Take  the  inner  husks  of  Indian 
corn,  cut  off  ends,  leaving  husks  about  six  inches  long, 
wash  them  in  boiling  water.  Wrap  each  tamale  in  a 
corn  husk,  put  three  Mexican  peppers  into  liquor  in 
which  chicken  was  boiled,  cook  tamales  in  this  for 
fifteen  minutes.    Veal  may  be  substituted  for  chicken. 

TO  ROAST  POULTRY 

Rub  all  over  with  soft  butter  and  sprinkle  with  salt 
and  pepper.  Place  on  rack  in  roasting  pan  and  put  in 
very  hot  oven.  Make  basting  mixture  with  one-half 
cup  each  of  butter  or  chicken-fat  and  water;  keep  hot 
and  baste  every  ten  or  fifteen  minutes.  Roast  three 
hours  for  eight-pound  turkey,  one  to  one  and  one-half 
hours  for  fowls.  Keep  oven  very  hot.  If  fowl  is  very 
large  and  heavy,  cover  breast  and  legs  with  several 
thicknesses  paper  to  keep  from  burning. 


Fish,  Meat,  Poultry  67 

FRIED  CHICKEN 

Two-pound  spring  chicken.  Cut  into  pieces.  Mix 
one  cup  flour,  one  tablespoon  salt,  one-quarter  tea- 
spoon pepper.  Roll  pieces  of  chicken  in  flour,  melt 
two  tablespoons  butter  in  frying  pan.  Put  pieces  of 
chicken  in  and  fry  on  both  sides  quickly  a  nice 
brown.  Pour  over  chicken  one  to  two  cups  boiling  hot 
water,  cover  with  tight  pan,  turn  gas  low  and  let 
chicken  sinuner  twenty-five  to  thirty  minutes.  Serves 
four  persons. 

CHICKEN  TIMBALES 

Mix  thoroughly  one  pint  chopped  chicken,  one  cup- 
ful stale  bread  crumbs,  one-half  teaspoon  celery  salt, 
one  saltspoon  pepper,  one-half  teaspoon  salt,  and  mois- 
ten with  one  cup  of  milk  or  stock  and  two  beaten  eggs. 
Mixed  herbs,  cayenne,  parsley,  onion  and  lemon  juice 
also  can  be  used  for  seasoning.  Pack  in  small  molds, 
well  buttere<i,  and  steam  in  hot  water  pan  about  fifteen 
minutes. 

CHILI  CON  CARNE 

Remove  seeds  from  six  red  chillies,  cover  them  with 
boiling  water,  set  aside  to  soak  until  tender.  Scrape 
pulp  into  water  in  which  chillies  were  soaked.  Cut 
two  pounds  of  steak  into  pieces  of  uniform  size,  fry 
in  butter.  Add  heaping  tablespoonful  flour,  cook  until 
this  is  browned,  pour  in  the  chilli  water,  add  garlic 
and  thyme  to  taste.  Simmer  until  meat  is  done  and 
gravy  smooth  and  thick.  Stir  frequently  during  cook- 
ing.   Kidney  beans  may  be  added  if  desired. 


68  The  Wheel  Cook  Book 


Additional  Recipes  69 


70  The  Wheel  Cook  Book 


Ices 

ICE  CREAM 

One  quart  of  cream,  one  and  a  quarter  cups  milk, 
one  and  a  quarter  cups  sugar.  Boil  the  milk  and  sugar 
together  eight  minutes  aft^r  it  begins  to  boil,  stirring  all 
the  time.  Cool  and  add  the  cream  whipped  to  a  froth. 
Flavor  with  one  teaspoon  of  vanilla  and  freeze.  This 
makes  a  very  rich  cream.  I  always  use  three  bottles  of 
cream  instead  of  four,  which  is  a  quart. 

PEACH  ICE  CREAM 
(Special  Recipe) 

One  pint  cream,  one  pint  milk,  three-quarter  cup 
sugar,  one  cup  mashed  fresh  peaches.  Mix  cream,  milk 
and  sugar,  pour  in  freezer  which  has  been  properly 
scalded  an^d  freeze.  When  half  frozen  add  peaches  and 
continue  freezing  until  stiff.  Remove  dasher  and  pack 
to  ripen. 

STRAWBERRY  ICE  CREAM 

Two  quarts  fresh  berries  put  through  food  press, 
enough  sugar  to  make  sweet  after  milk  and  cream  are 
added  to  almost  fill  a  one-gallon  freezer.  Use  equal  parts 
of  milk  and  cream  or  one-third  milk  and  two-thirds 
cream;  freeze.  Mes.  A.  L.  K. 

ICE  CREAM— WITHOUT  A  FREEZER. 

One  pint  rich  whipping  cream,  one  cup  grated  pine- 
apple or  mashed  peaches,  or  any  fruit  or  flavoring.  First 
whip  cream  until  perfectly  stiff,  then  add  the  fruit  and 
put  into  a  tin  pail  or  mold  and  bury  in  a  bucket  of  finely 
chopped  ice  and  salt  (or  put  in  a  snowbank).  In  fifteen 
minutes  take  out  and  scrape  the  cream  away  from  edges, 
stir  and  bury  again.  Do  this  three  times  and  at  the  end 
of  an  hour  you  will  have  most  delicious  ice  cream. 

^Irs.  J.  B.  Speck. 
71 


72  The  Wheel  Cook  Book 

VANILLA  SOUFFLE 

One-half  cup  sugar,  one-half  cup  cold  water.  Boil 
together  till  syrup  forms  a  soft  ball  in  cold  water.  Pour 
syrup  slowly  over  stiffly  beaten  whites  of  three  eggs; 
beat  as  for  icing.  When  cold,  add  one  pint  cream, 
whipped  stiff;  flavor  to  suit  your  taste,  put  in  freezer, 
pack  in  salt  and  ice  and  set  away  to  freeze. 

]\Irs.  F.  D.  Yeaton. 

MAPLE  MOUSSE 

One  pint  whipped  cream,  six  eggs  (separated),  one 
cup  maple  syrup,  one  cup  chopped  walnuts  or  cherries; 
pack  in  ice  four  hours.  Cook  yolks  of  eggs  and  syrup 
until  very  thick,  stirring  constantly;  when  cold  add 
whipped  cream,  then  beaten  whites,  then  nuts  or  cherries 
and  pack.  Mrs.  Fred  W.  Lamb. 

LEMON  ICE 

Make  a  strong  lemonade  and  freeze.  For  a  sherbet 
add  the  well-beaten  whites  of  two  eggs,  after  freezing 
has  started.  A  tablespoon  of  gelatine  dissolved  in  one- 
half  cup  of  cold  water  may  be  added  in  place  of  egg. 

CHERRY  ICE 

Two  pounds  cherries,  one  and  one-half  pounds  sugar, 
one  quart  water.  Boil  together  and  press  through  sieve. 
Add  juice  of  one  lemon  and  tablespoon  of  gelatine  dis- 
solved in  water;  freeze. 

MILK  SHERBET  ■ 

Two  quarts  rich  milk,  one  pint  cream,  one  quart 
sugar.  Mix  well  and  partly  freeze.  Then  add  the  beaten 
whites  of  two  eggs  and  the  juice  of  four  lemons.  Freeze 
very  hard.    This  makes  one  gallon  and  is  delicious. 

G.  R.  Chacey. 


Ices  73 

ORANGE  SHERBET 

One  and  one-half  pints  sugar,  three  pints  water,  juice 
of  ten  lemons.  Boil  sugar  and  water  for  twenty-five 
minutes ;  add  lemon  juice  and  strain ;  freeze. 


The  Wheel  Cook  Book 


Jellies,  Preserves  and  Pickles 

JELLY  MAKING 

Jellies  are  made  of  cooked  fruit  juices  and  sugar,  in 
nearly  all  cases  the  proportion  being  equal. 

Jelly  Making  Principle — In  all  fruits  when  ripe  or 
nearly  ripe  there  is  found  pectin,  a  carbohydrate,  some- 
what similar  in  its  properties  to  starch.  It  is  because  of 
this  that  we  are  able  to  make  jelly.  When  equal  quanti- 
ties of  sugar  and  fruit  juice  are  combined  and  the  mix- 
ture heated  to  boiling  point  for  some  time,  the  pectin 
gelatinizes  the  mass.  Pectin  is  best  when  fruit  is  just 
ripe  or  a  little  before.  If  juice  ferments  or  cooking  is 
continued  too  long,  pectin  undergoes  a  change  and  loses 
power  of  gelatinizing. 

Selection  and  Handling  of  Fruit — An  acid  fruit  is 
more  suitable,  although  in  some  acid  fruit,  as  strawberry, 
the  quantity  of  jelly  making  pectin  is  small.  Most  de- 
sirable fruits  in  order  are  :  Currants,  crabapples,  apples, 
quince,  grape,  blackberry,  raspberry,  peach  and  pear. 
Large  fruits,  such  as  apples,  peaches  and  pears,  must  be 
boiled  in  water  until  soft.  Jelly  will  be  clearer  and  finer 
if  fruit  is  simmered  and  not  boiled.  To  prevent  crystal- 
lizing: Add  right  amount  of  sugar;  if  fruit  contains 
high  percentage  of  sugar  reduce  it ;  do  not  allow  juice  to 
boil  rapidly ;  do  not  stir ;  if  gauge  is  used  it  should  always 
register  25  degrees. 

To  Prepare  Glasses — Sterilize  as  for  canning ;  remove 
from  boiling  water  and  drain ;  fill  to  rim  on  which  cover 
rests ;  let  it  get  thoroughly  cold  and  cover. 

To  cover  glasses  with  paraffine  melt  in  saucepan  over 
hot  water,  keeping  from  flame.  Pour  on  surface  of  fruit, 
enough  to  cover  it,  tipping  glass  so  that  paraffine  will 
attach  itself  to  edge  of  glass  and  cover  completely. 
Paraffine  can  be  used  a  second  time  by  washing  it  with 
cold  water  and  remelting.  With  paper:  Cut  glazed 
white  paper  right  shape,  dip  in  brandy  or  alcohol; 
cover  with  tin  lids  or  circular  pieces  of  paper  larger 
than  top ;  fasten  securely. 

75 


76  The  Wheel  Cook  Book 

To  Make  Jelly  Bag — Material,  flannel,  Canton  flannel 
or  double  thickness  of  fine  cheese-cloth ;  cut  square  eight- 
een inches,  sew  together  two  adjacent  sides  with  French 
seams,  rounding  at  end ;  bind  top  with  tape  and  attach  at 
equal  distances  three  heavy  double  tapes,  about  ten  inches 
long;  before  using  always  scald  and  wring  thoroughly; 
after  using  empty  bag  and  scald  it;  if  stained  boil  with 
washing  soda  and  rinse  thoroughly. 

APPLE  JELLY  RECIPE 

Wash  fruit,  cut  in  small  pieces,  cover  with  boiling 
water  and  cook  until  soft.  Allow  juice  to  drip  through 
jelly  bag.  Remove  bowl  containing  juice  that  has 
dripped  through.  Use  this  for  first-grade  of  jelly.  Now 
squeeze  remaining  juice  from  bag  into  another  bowl  and 
keep  this  for  second-grade  of  jelly.  This  will  not  be  as 
clear  as  the  first.  Pleasure  liquid  and  boil  twenty  min- 
utes. Add  equal  volume  of  sugar,  stir  until  dissolved 
and  boil  gently  without  stirring,  three  to  five  minutes. 
Strain  through  single  cheese  cloth  into  glasses.  Let 
stand  in  sunshine  until  thoroughly  cold,  then  cover. 

CURRANT  AND  RASPBERRY  CONSERVE 

Bring  one  quart  of  red  currant  juice  and  the  same 
amount  of  red  raspberry  juice  slowly  to  a  boil  and  cook 
ten  minutes.  Add  five  pounds  of  hot  granulated  sugar, 
one  pound  of  seedless  raisins  chopped,  the  juice  of  four 
oranges  and  the  peel  of  two  very  clean  oranges  par- 
boiled and  chopped  very  fine.    Boil  until  it  jellies. 


PLUM  CONSERVE 

One  basket  plums,  washed  and  pitted,  equal  weight 
in  sugar,  two  oranges,  one  lemon,  rind  and  all;  cut  in 
pieces;  cook  slowly  one  hour  or  more.  Just  before  re- 
moving from  stove  stir  in  one  cup  English  walnuts. 

Mrs.  R.  H.  Clinton. 


Jellies,  Preserves  and  Pickles  77 

IN  PRESERVING 

The  young  housekeeper,  venturing  on  her  first  pre- 
serving, may  like  to  know  that : 

Five  boxes  of  currants  wiU  yield  nine  glasses  of  jelly. 

Six  pounds  of  peaches  will  yield  eight  pint  jars  of 
preserves. 

Seven  pounds  of  .peaches  will  yield  fifteen  glasses  of 
marmalade. 

One  peck  of  quinces  will  yield  twenty-one  glasses  of 
JeUy. 

Four  pounds  of  plums  will  yield  five  pint  jars  of 
preserves. 

Four  quarts  of  crabapples,  measured  after  cutting 
small,  will  yield  ten  glasses  of  jelly. 

(JRAPEFRUIT  MARMALADE 

One  of  the  exclusive  tea  rooms  in  this  city  makes  a 
specialty  of  serving  a  delicious  grapefruit  marmalade 
with  English  mufims  and  tea.  This  marmalade  is  made 
at  home  by  a  woman  who  originated  the  recipe  and  who 
introduced  her  wares  to  the  manager  of  the  tea  room  by 
furnishing  him  with  several  jars  to  sample.  It  proved 
popular.  Her  recipe  is  simple,  inexpensive  and  far  supe- 
rior to  Scotch  orange  marmalade.  It  costs  her  only  four 
cents  a  glass  to  make.  She  retails  it  to  the  tea  room  for 
eighteen  cents. 

Following  is  her  recipe :  One  large  grapefruit,  one 
large  orange,  and  one  large  lemon.  Shave  the  fruit  with 
a  sharp  knife  exceedingly  thin,  using  everything  but  the 
seeds  and  tough  white  centers.  i\Ieasure  and  add  three 
times  as  much  water  as  fruit.  Let  it  stand  twenty-four 
hours ;  then  measure  again  and  add  an  equal  quantity  of 
granulated  sugar.  Boil  together  until  of  the  right  con- 
sistency to  jelly.    Put  away  in  glasses. 


78  The  Wheel  Cook  Book 

ORANGE  MARMALADE 

A  woman  who  knew  how  to  make  preserves  sold  this 
delicious  orange  marmalade  at  a  good  profit:  One 
orange,  one  grapefruit,  one  lemon.  Remove  seeds  and 
slice  very  thin.  Add  three  times  as  much  water  as  fruit 
and  let  stand  over  night.  Boil  ten  minutes  and  let  stand 
till  the  next  morning.  Add  as  much  sugar  as  fruit  and 
water  combined,  and  let  stand  one  more  night.  On  the 
third  morning  boil  slowly  for  two  hours,  or  until  the 
mixture  jellies  in  a  spoon.  The  recipe  fills  twenty  ordi- 
nary marmalade  glasses. 


THE  PEAR 

The  Pyrus  Communis,  or  common  pear,  ranks  close 
to  the  apple  in  point  of  family,  abundance  and  general 
utility.  The  wild  pear  grows  throughout  Europe  and 
Asia,  and  is  a  small,  hard  fruit,  not  considered  edible. 
But  recently  it  has  been  cultivated,  and  whether  grafted 
on  quince,  the  mountain  ash  or  wild  pear  stock,  it  flour- 
ished, and  now  the  vast  majority  of  pears  no  longer  de- 
serve the  epithet  ''insipid."  The  pear  is  rich  in  grape 
sugar,  in  its  proportion  of  iron,  its  moderate  per  cent 
of  malic,  tannic  and  tartaric  acids.  It  has  a  large  pro- 
portion of  potash  and  phosphoric  acid.  Such  general 
mildness  of  tonic  properties  agrees  with  almost  any  type 
of  stomach,  and  the  laxative  quality  has  a  properly 
stimulating  effect  upon  the  intestines.  The  pear  may 
be  used  in  almost  as  many  forms  as  the  apple. 


GINGER  PEARS 

Make  a  syrup  of  eight  pounds  sugar,  one  pint  water, 
the  juice  of  four  lemons  and  the  rinds  cut  into  long,  thin 
strips,  one-fourth  pound  ginger  root,  one-half  cup  vine- 
gar. Add  eight  pounds  hard  pears,  peeled,  cored  and 
quartered  and  boil  for  one  hour.    Mrs.  G.  Chadwick. 


Jellies,  Preserves  and  Pickles  79 

CHERRY  PRESERVES 

Measure  your  fruit  and  allow  as  many  measures  of 
sugar,  but  place  the  fruit  in  some  pan  or  kettle  and  pour 
over  it  one-half  the  amount  of  sugar.  Let  it  stand  for 
an  hour,  then  put  on  stove  and  add  the  other  one-half 
of  sugar;  let  it  boil  hard  for  fifteen  minutes,  and  then 
skim  out  cherries  into  jar  or  bowl  and  boil  syrup  down. 
Pour  over  cherries  and  let  stand  till  next  day,  then  drain 
off  syrup,  boil  down  again,  add  cherries  and  can  pre- 
serves when  cherries  are  heated.     Mrs.  A.  L.  Kuehn. 

YELLOW  CUCUMBERS  PRESERVED 

One-half  dozen  cucumbers,  one  quart  vinegar,  one 
pint  water,  one  pound  sugar,  six  cloves  (tied  into  a  piece 
of  cloth).  Cut  cucumbers  about  one  and  one-half  inch 
in  length  and  soak  over  night  in  equal  parts  of  vinegar 
and  water.  Next  morning  drain  and  boil  in  syrup  until 
clear.    Fill  into^Jars  and  seal  tightly. 

Mrs.  L.  Kuehn. 

PINEAPPLE  MARMALADE 

Peel  one  pineapple  and  put  through  meat  chopper. 
Weigh  the  fruit  and  add  three-fourths  the  weight  in 
sugar  with  one  cup  of  water.  Bring  slowly  to  the  boil 
and  simmer  about  twenty  minutes  or  until  the  consist- 
ency of  marmalade.    Seal  in  glasses. 

RHUBARB  IN  PRESERVES 

Rhubarb  and  pineapple  marmalade :  One-half  gallon 
rhubarb  cut  in  small  pieces  and  cooked  until  smooth. 
Add  one-half  gallon  sugar  and  one  large  or  two  small 
pineapples,  grated.  Cook  until  thick,  about  twenty  min- 
utes. Put  up  like  jelly.  Use  one  part  rhubarb  to  three 
parts  strawberries ;  use  two  parts  rhubarb  to  three  parts 
blackberries ;  use  one  part  rhubarb  to  two  parts  peach  or 
pear;  use  two  parts  rhubarb  to  one  part  pineapple. 

Mrs.  H.  M.  Price. 


80  The  Wheel  Cook  Book 

GRAPE  MARMALADE 

Five  pounds  grapes,  five  pounds  sugar,  one  pound 
raisins,  one  quart  cranberries,  three  oranges,  one  and 
one-half  cups  water.    Cook  slowly  about  one  hour. 

Mrs.  W.  T.  Hughes. 

CANNED  PEACHES 

Make  a  syrup  of  one  cup  sugar  and  one  quart  of 
water.  Let  it  boil  and  if  not  syrup  add  more  sugar. 
Pare  and  halve  peaches  and  cook  in  syrup  till  silver  fork 
goes  through  them.  Put  peaches  in  jar  and  fill  up  with 
syrup.    Seal  up  while  hot. 

PICKLES 

In  making  pickles  use  none  but  the  best  cider  vinegar, 
and  boil  in  a  porcelain  kettle.  Never  use  metal  kettles. 
A  lump  of  alum  the  size  of  a  small  nutmeg  to  a  gallon  of 
cucumbers,  dissolved  and  added  to  the  vinegar  when 
scalding  the  pickles  the  first  time  renders  them  crisp  and 
tender.  Do  not  use  too  much,  because  it  is  injurious; 
follow  directions  carefully.  Keep  pickles  in  a  dry,  cool 
cellar  in  glass  or  a  stone  jar.  Look  at  them  frequently 
and  remove  all  soft  ones.  If  white  specks  appear  in  the 
vinegar,  drain  off  and  scald.  Add  a  liberal  handful  of 
sugar  to  each  gallon  and  pour  over  the  pickles  again. 
A  little  ground  horseradish  added  to  the  vinegar  will 
help  preserve  it.  The  nicest  way  to  put  up  pickles  is  to 
bottle  them,  sealing  while  hot,  and  keeping  in  a  cool, 
dark  place.  Never  put  pickles  in  a  vessel  that  has  had 
any  kind  of  grease  in  it  and  never  let  them  freeze.  The 
brine  for  pickles  should  be  strong  enough  to  bear  an  egg ; 
make  it  in  proportions  of  a  heaping  pint  of  coarse  salt 
to  one  gallon  of  water.  Use  coarse  salt  and  test  the 
pickles  before  putting  vinegar  on.  If  not  salt  enough, 
add  salt  to  the  brine  and  allow  them  to  stand  until  they 
have  acquired  the  proper  flavor ;  if  too  salty,  cover  with 
weak  vinegar,  let  stand  two  or  three  days,  drain,  adding 


Jellies,  Preserves  and  Pickles  81 

strong  vinegar,  either  hot  or  cold,  according  to  recipes, 
and  finish  as  directed.  One  way  to  green  pickles  is  to 
use  cabbage  leaves,  covering  bottom,  sides  and  top  of 
kettle.  It  is  necessary  to  use  very  strong  vinegar  when 
heating  it,  as  heating  weakens  it,  and  it  should  only  be 
brought  to  the  boiling  point  and  then  used  at  once.  Keep 
the  pickles  from  the  air,  and  see  that  the  vinegar  is  at 
least  two  inches  above  the  top  of  the  pickles  in  the  jar. 
A  dry  wooden  spoon  should  be  used  in  handling  and  is 
the  only  utensil  that  should  touch  pickles  in  the  jar. 

SPICED  CURRANTS 

Seven  pounds  currants,  three  tablespoons  cinnamon, 
five  pounds  brown  sugar,  three  tablespoons  cloves,  one 
pint  vinegar ;  pick  over  currants,  wash  and  stem ;  put  in 
preserving  kettle,  add  vinegar,  sugar  and  spices  tied  in 
bag ;  heat  to  ^boiling  point,  then  cook  slowly  about  one 
and  one-half  hours.  Fill  jars  and  keep  for  winter  use 
to  serve  with  cold  meats. 

SPICED  VINEGAR  FOR  PICKLES 

One  gallon  of  vinegar,  one  pound  of  sugar,  one  table- 
spoon allspice,  one  tablespoon  black  pepper,  one  table- 
spoon cinnamon,  three  tablespoons  mustard  seed,  three 
tablespoons  celery  seed,  two  tablespoons  salt,  one  table- 
spoon mace,  three  onions  chopped  fine,  one  teacup  grated 
horseradish. 

MIXED  PICKLES 

Wash  and  drain  pickles ;  put  in  a  jar  with  alternate 
layers  of  green  tomatoes  and  green  peppers.  Cover  with 
boiling  hot  brine  made  in  the  proportion  of  one  pint  of 
coarse  salt  to  one  gallon  of  water.  Let  stand  twenty- 
four  hours.  Drain,  rinse  in  cold  water  and  pour  over 
them  ''spiced  vinegar,"  Have  this  boiling  hot.  Add  a 
few  roots  of  sliced  horseradish  before  pouring  on  the 
vinegar. 


82  The  Wheel  Cook  Book 

PICKLED  PEARS 

(Special  Recipe) 

To  each  six  pounds  of  pears  allow  a  pint  of  cider — 
or  wine — vinegar,  three  pounds  of  sugar  and  a  teaspoon 
each  of  cinnamon,  cloves  and  ginger  (in  thin  bag).  Let 
sugar,  vinegar  and  spices  boil  up  and  place  in  the  result- 
ing syrup  the  peeled  pears,  a  few  at  a  time.  Cook  until 
tender ;  place  pears  in  a  crock ;  pour  over  them  the  vine- 
gar and  let  stand  three  days.  Pour  off  the  syrup  and  boil 
it  down;  then  pour  over  the  pears  again  (having  placed 
the  pears  in  jars),  remove  spice  bag  and  seal.  If  tart- 
ness is  desired,  part  of  the  sugar  may  be  omitted. 

PICKLED  WATERMELON  RIND 

(Special  Recipe) 

Remove  thick  paring  from  watermelon  rind,  cut  out 
all  the  pink  part;  then  cut  in  pieces  of  uniform  size. 
Cook  until  soft  in  boiling  water,  then  drain.  To  every 
seven  pounds  of  rind  add  six  cups  brown  sugar,  three 
cups  vinegar,  one  ounce  stick  cinnamon,  two  teaspoons 
whole  cloves.  Bring  this  slowly  to  the  boiling  point,  then 
let  it  simmer  two  hours.  Pack  in  jars,  fill  jars  to  over- 
flowing and  adjust  rubbers,  seal  at  once. 

CAULIFLOWER  PICKLES 

(By  Request) 

Choose  such  cauliflower  as  are  perfect  and  full  size, 
cut  away  all  the  leaves  and  pull  away  the  flowers  by 
bunches.  Soak  in  brine  for  two  days,  drain,  and  put  in 
bottles  with  whole  black  pepper,  allspice  and  stick  cinna- 
mon. Boil  vinegar  and  pour  over  the  cauliflower  and 
seal  while  hot.  An  equal  quantity  of  small  white  onions 
may  be  added  before  the  vinegar  is  poured  on. 


Jellies,  Preserves  and  Pickles  S3 

STUFFED  PEPPER  MANGOES 

Cut  the  tops  from  one  dozen  green  peppers,  remove 
seeds  and  save  tops.  Stand  peppers  upright  in  a  tub,  put 
a  teaspoon  of  salt  in  each  and  soak  twenty-four  hours, 
then  drain  and  rinse.  Cut  one  large  head  of  cabbage 
on  a  cabbage  cutter,  add  to  it  half  teaspoon  of  ground 
cloves,  the  same  of  ground  allspice,  an  ounce  of  whole 
mustard  and  a  tablespoon  of  salt.  Mix  thoroughly. 
Stuff  the  peppers  with  this  mixture,  put  on  tops  and  tie 
tightly.  Stand  upright  in  a  stone  jar  and  cover  with  hot 
vinegar.  A  half  cup  of  chopped  horseradish  or  a  hand- 
ful of  nasturtium  seeds  may  be  added  to  prevent  vine- 
gar from  molding. 

RELISH 

Three  dill  pickles,  one  stalk  celery,  one  onion,  one 
teaspoon  mustard.  Chop  fine  pickles,  celery  and  onion, 
add  mustard  ai3d  salt,  pepper  and  vinegar  to  taste.  Serve 
with  roasts.    Prepare  for  table  as  you  need  it. 

Mrs.  L.  Kuehn. 

CORN  RELISH 

Ten  cups  corn  cut  from  cob,  ten  cups  cabbage 
chopped,  three  cups  white  sugar,  five  red  peppers,  three 
tablespoons  salt,  four  tablespoons  white  mustard  seed, 
two  tablespoons  celery  seed,  one-half  gallon  vinegar.  Mix 
and  cook  one-half  hour,  stirring  every  few  minutes. 

Mrs.  Towers. 

TOMATO  RELISH 

One  peck  ripe  tomatoes,  six  large  onions,  two  large 
green  peppers,  two  cups  celery,  one  cup  horseradish,  two 
ounces  white  mustard  seed,  one-half  cup  salt,  two  cups 
sugar,  one  quart  vinegar.  Chop  tomatoes  fine,  put  in 
jelly  bag  to  drain  over  night.  Grind  onions,  peppers, 
horseradish,  but  chop  the  celery.  Mix  all  together,  cold ; 
do  not  heat.    Seal  in  jars.  Hattie  Farber. 


84  The  Wheel  Cook  Book 

INDIA  RELISH 

One-half  peck  green  tomatoes,  six  cucumbers,  one 
small  cabbage,  three  large  Spanish  onions,  three  bunches 
celery,  four  green  peppers ;  chop  fine ;  add  one  cup  salt, 
let  stand  twelve  hours,  then  drain  thoroughly;  add  one- 
half  cup  mustard  seed,  one-half  cup  celery  seed,  one  and 
one-half  cups  brown  sugar,  two  quarts  vinegar ;  boil  un- 
til tender.  ]\Irs.  R.  R.  Rutledge. 

117  Cooper  Street,  Peoria,  111. 

TOMATO   RELISH 

One  pint  ripe  tomatoes,  one  cup  celery,  six  white 
onions,  two  red  peppers,  all  chopped  fine  separately ;  one 
ounce  mustard  seed,  two  pounds  brown  sugar,  one-half 
cup  salt.  Chop  celery,  tomatoes,  onions  and  sprinkle 
with  salt.  Let  stand  twenty-four  hours.  Heat  vinegar 
and  sugar  and  let  cool.  Drain  tomatoes  and  other  in- 
gredients, mix  in  mustard  seed  and  put  on  vinegar.  Do 
not  cook. 

PEPPER  RELISH 

Twelve  green  peppers,  twelve  red  peppers,  twelve 
onions.  Remove  seeds  and  chop  together ;  add  four  table- 
spoons of  salt;  cover  with  boiling  water  and  let  stand 
until  cold.  Put  in  colander,  drain,  cover  again  with  cold 
water,  set  on  stove  and  let  come  to  a  boil.  Drain  again. 
Heat  three  pints  of  vinegar,  one  and  one-half  cups  sugar. 
Put  peppers  and  onions  into  this  and  let  come  to  a  boil ; 
then  bottle.  IVIrs.  W.  T.  Hughes. 

CRABAPPLE  CATSUP 

Four  pounds  crabs,  cooked  and  strained  through  fine 
colander,  three  pounds  sugar,  two  level  tablespoons  cin- 
namon, two  level  tablespoons  allspice ;  two  level  table- 
spoons cloves,  two  level  tablespoons  salt,  one  saltspoon 
pepper,  one  teaspoon  vinegar.  Boil  slowly  till  thick, 
about  two  hours.  IMes.  Darling. 


Jellies,  Preserves  and  Pickles  85 

TOMATO  CATSUP 

One  bushel  tomatoes,  boil  until  soft,  squeeze  them 
through  a  fine  wire  sieve  and  add  half  gallon  of  vinegar, 
three  half  pints  of  salt,  two  ounces  of  cloves,  quarter  of 
a  pound  of  allspice,  three  ounces  of  cayenne  pepper, 
three  tablespoons  black  pepper  and  five  heads  of  garlic, 
skinned  and  separated.  Mix  together  and  boil  about 
three  hours,  or  until  reduced  to  about  one-half,  then  bot- 
tle without  straining. 

TOMATO  CATSUP 

Take  one  bushel  of  firm  ripe  tomatoes — the  Fiji 
Island,  known  by  their  pink  or  purple  color,  and  the 
''Trophy,"  are  the  best  and  richest  varieties  for  catsup 
and  canning.  Wipe  them  off  nicely  with  a  damp  cloth, 
cut  out  the  cores,  and  put  them  in  a  porcelain-lined  iron 
kettle  or  a  genuine  bell-metal  one.  Place  over  the  fire, 
and  pour  over  them  about  three  pints  of  water,  throw  in 
two  large  handfuls  of  peach  leaves,  with  ten  or  twelve 
onions  or  shallots  cut  fine.  Boil  until  the  tomatoes  are 
done,  which  will  take  about  two  hours;  then  strain 
through  a  coarse-mesh  sieve,  pour  the  liquid  back  again 
into  the  boiling  kettle  and  add  half  a  gallon  of  good 
strong  cider  vinegar;  have  ready  two  ounces  ground 
spice,  two  ounces  ground  black  pepper,  two  ounces  mus- 
tard (either  ground  or  in  the  seed,  as  you  prefer),  one 
ounce  ground  cloves,  two  grated  nutmegs,  two  pounds 
light  brown  sugar,  and  one  pint  of  salt;  mix  these  in- 
gredients well  together  before  putting  in  the  boiler ;  then 
boil  two  hours,  stirring  continually  to  prevent  burning. 
If  you  like  the  catsup  "hot,"  add  cayenne  pepper  to 
your  taste.  "When  cool,  fill  bottles  (reeded  bottles  are  the 
nicest,  they  can  be  procured  at  the  house  furnisher's,  and 
a  set  with  last  some  time ;  they  look  better  than  ones  of 
all  sizes  and  styles).  Cork  and  seal  with  bottle-wax  so 
as  to  exclude  the  air.  Keep  in  a  cool,  dry  place  for 
future  use.  This  recipe  is  preferred  to  all  others — it 
has  been  used  for  years.  It  keeps  well,  and  has  been  pro- 
nounced by  competent  judges  superior  to  all  others. 


86  The  Wheel  Cook  Book 

CANNED  SWEET  PEPPERS 

Nothing  can  take  the  place  of  canned  sweet  peppers 
or  pimentoes  to  the  lover  of  salads,  sand^viches,  etc. 
Wash  carefully  and  with  a  sharp  knife  slit  the  side  open 
and  remove  the  seed  pod  and  stem  of  each  pepper.  Then 
place  in  a  deep  bowl  and  pour  boiling  water  over  them. 
Let  stand  three  minutes,  then  repeat  the  process  three 
times,  draining  well  the  last  time.  Pack  in  jars  and  fill 
with  boiling  vinegar  which  has  been  diluted  half  with 
water  and  to  each  quart  of  the  vinegar  add  a  teaspoon 
each  of  salt  and  sugar.    Seal  and  set  in  a  cool  place. 

MUSTARD  PICKLES 

Two  quarts  small  onions,  six  sour  pickles,  two  quarts 
green  tomatoes,  two  quarts  wax  beans,  four  red  peppers, 
three  heads  cauliflower  (picked  to  pieces).  Put  all  to- 
gether (except  pickles)  and  cover  with  one  cup  of  salt 
and  one  gallon  of  water ;  let  stand  over  night,  then  scald 
in  brine  and  drain ;  add  pickles ;  one  tablespoon  tumeric 
powder,  four  tablespoons  mustard,  one  cup  flour,  three 
cups  white  sugar.  Mix  together  and  add  two  quarts 
vinegar.  Boil  until  thick,  then  mix  in  the  above  in- 
gredients. 

MUSTARD  PICKLES 

One  quart  small  cucumbers,  one  quart  large  cucum- 
bers sliced,  one  quart  green  tomatoes  sliced,  one  quart 
button  onions,  one  large  cauliflower  cut  into  small  pieces. 
Make  brine  of  four  quarts  water  and  a  scant  pint  of  salt. 
Pour  over  all  and  let  stand  twenty-four  hours.  Heat  and 
drain.  Mix  one  cup  flour,  six  tablespoons  of  dry  mus- 
tard, one  tablespoon  tumeric  with  enough  cold  vinegar 
to  make  a  smooth  paste ;  add  one  cup  sugar  and  enough 
vinegar  to  make  two  quarts  in  all.  Boil  until  thick, 
stirring  constantly.    ^lix  with  pickles. 

Eleanor  Q.  Mitchell. 


Jellies,  Preserves  and  Pickles  87 

CHILI  SAUCE 

One  peck  tomatoes,  nine  onions  (medium  size),  one 
quart  vinegar,  one  and  one-half  cups  sugar,  one-fourth 
cup  salt,  one  teaspoon  cinnamon,  one  teaspoon  cloves, 
one  and  one-half  teaspoon  allspice,  one  nutmeg  (grated). 
Boil  three  hours.  Put  each  quantity  of  cinnamon,  cloves 
and  allspice  into  piece  of  cloth.  ^Irs.  L.  Kuehn. 

CHILI  SAUCE 

One  dozen  medium-sized  ripe  tomatoes,  one  pepper 
chopped  fine,  one  onion  chopped  fine,  two  cups  vinegar, 
three  tablespoons  sugar,  one  tablespoon  salt,  two  tea- 
spoons cloves,  two  teaspoons  cinnamon,  two  teaspoons  all- 
spice, two  teaspoons  grated  nutmeg.  Peel  tomatoes  and 
slice;  cook  with  remaining  ingredients  for  two  and  one- 
half  hours. 

OIL  PICKLES 

One  hundred  small  cucumbers  (sliced),  three  pints 
small  onions  (peeled),  two  scant  cups  salt  (let  stand 
three  hours)  ;  rinse  and  add  two  cups  olive  oil,  one  ounce 
ground  white  pepper,  one  ounce  celery  seed,  two  ounces 
white  mustard  seed,  alum  size  walnut.  Cover  with  vine- 
gar and  let  stand  until  you  wish  to  use ;  good  as  long  as 
it  lasts.  If  small  cucumbers  and  onions  are  not  in  mar- 
ket, large  ones  may  be  used  if  cut  many  times  length- 
wise and  peeled.    Makes  about  three  or  four  quarts. 

Myrtle  M.  Rogers. 


88  The  Wheel  Cook  Book 


Additional  Recipes  89 


90  The  Wheel  Cook  Book 


Pies,  Cookies  and  Doughnuts 

PIE  CRUST— FOR  ONE  PIE 

''Two  to  five  and  a  pinch  of  salt"  (commit  to  mem- 
ory). Two  tablespoons  of  lard  or  crisco,  five  tablespoons 
of  flour,  one-half  teaspoon  salt.  Rub  together  and  add 
four  tablespoons  of  cold  water;  stir  all  (use  a  knife). 
Put  flour  on  board  and  roll  out  three-fifths  of  dough  for 
first  crust,  and  with  trimmings  enough  is  left  for  top 
crust.  Myrtle  Carroll. 


CHOCOLATE   PIE 

Bake  crust  first  in  a  deep  pan.  One  pint  sweet  milk 
heated  to  near  boiling  with  one  square  of  Baker's  choco- 
late,  one  refunded  tablespoon  cornstarch  dissolved  in  a 
little  cold  milk,  yolks  of  two  eggs,  one-half  cup  granu- 
lated sugar,  all  beaten  together,  then  added  to  the  hot 
milk.  Stir  until  it  is  well  cooked.  Pour  into  crust. 
Beat  whites  of  two  eggs  well,  add  two  tablespoons  granu- 
lated sugar,  beat  well  and  spread  over  top  of  pie.  Brown 
in  a  moderate  oven.  Mrs.  Parsal. 


COCOANUT  CREAM  PIE 

Make  puff  paste;  bake  on  inverted  tin;  prick  paste 
with  fork  to  avoid  bubbles.  Filling  (small  pie)  :  Cook  in 
double  boiler;  one  pint  milk,  scald;  add  yolks  of  three 
eggs ;  mix  with  one-half  tablespoon  cornstarch,  one  table- 
spoon flour,  one-half  small  cup  sugar,  two  heaping  table- 
spoons cocoanut,  vanilla. 

Boil  same  as  custard.  When  paste  is  baked,  put  in 
the  custard.  Whip  whites  of  the  eggs  with  one  spoon  con- 
fectioner's sugar.  Spread  over  custard  and  sprinkle  top 
with  cocoanut.  Return  to  oven  and  bake  to  a  golden 
brown. 

91 


92  The  Wheel  Cook  Book 

CHOCOLATE  PIE 

Four  tablespoons  of  chocolate,  yolks  of  two  eggs,  six 
heaping  tablespoons  sugar,  two  tablespoons  of  flour  or 
one  of  cornstarch,  two  cups  of  hot  water.  When  done 
boiling,  flavor  with  vanilla.  Bake  crust,  put  in  filling 
and  ice  with  whites  of  eggs  and  brown  in  oven. 

IVIiss  Amelia  Holle, 
Vallonia,  Ind.,  R.  R.  No.  1. 

BEST  SQUASH  PIES 

One  can  squash,  one  and  one-half  cups  sugar,  four 
eggs  (save  out  whites  of  two),  two  tablespoons  molasses, 
two  teaspoons  ginger,  two  teaspoons  cinnamon,  one- 
fourth  teaspoon  salt,  three  cups  milk.  Meringue  of  the 
two  whites  or  use  more  if  wanted  thick.    Two  pies. 

Jennie  W.  Westcott. 

CARAMEL  PIE 

One  pint  sweet  milk,  one  cup  brown  sugar,  yolks  of 
two  eggs,  one  heaping  tablespoon  flour,  one  teaspoon 
vanilla,  small  piece  butter.  Scald  milk  and  sugar  to- 
gether, stirring  a  little  until  sugar  is  dissolved,  then  add 
beaten  yolks  and  flour  moistened  with  a  little  milk.  When 
thick  remove  from  fire,  add  butter,  and  when  cool  put 
in  vanilla.  Beat  whites  of  eggs  stiff,  adding  a  little  sugar 
and  vanilla,  bake  pie  in  cooked  crust,  put  meringue  over 
top,  and  brown  lightly. 

LEMON  CREAM  PIE 

Line  tin  with  paste  and  bake;  yolks  four  large  eggs 
well  beaten,  add  one-half  cup  sugar,  juice  of  one  and 
one-half  lemons,  grated  rind  of  one,  boil  until  thick, 
stirring  constantly.  Remove  from  fire  and  add  the  whites 
of  two  eggs  well  beaten.  Fill  paste.  Make  meringue  of 
the  remaining  two  whites,  three  tablespoons  granulated 
sugar ;  brown  in  oven.  For  large  pie  use  five  eggs,  sav- 
ing three  whites  for  the  meringue. 

Mrs.  Fred  W.  Lamb. 


Pies,  Cookies  and  Doughnuts  93 

CREAM  PIE  FILLING 

Beat  the  yoLks  of  three  eggs  with  half  a  cup  of  sugar 
and  a  tablespoon  of  soft  butter;  beat  again,  then  stir  a 
cup  of  cream  into  the  other  ingredients,  also  a  saltspoon 
of  salt.  Bake  in  an  open  crust  and  cover  with  a 
meringue. 

LEMON  PIE 

One  lemon,  one  cup  sugar,  two  teaspoons  flour,  four 
eggs  (beaten  separately),  small  piece  of  butter;  grate 
rind  of  lemon,  squeeze  juice  into  cup  and  add  enough 
water  to  make  cup  half  full.  Beat  yolks  and  sugar  to- 
gether, add  part  of  lemon  juice  and  let  come  to  boil. 
Mix  flour  in  remaining  juice  and  stir  into  same.  Re- 
move from  stove  and  stir  in  beaten  whites  of  three  eggs. 
Bake  crust  and  when  custard  is  cold  pour  into  crust. 
Beat  remaining  white  and  frost.       Mrs.  W.  J.  Warr. 

LEMON  CREAM  PIE 

Bake  crust  first  in  deep  pan ;  one  pint  milk  heated  to 
near  boiling,  one  large  tablespoon  cornstarch  dissolved  in 
a  little  cold  milk,  yolks  of  two  eggs,  one-half  cup  granu- 
lated sugar  and  the  grated  rind  of  one  lemon,  all  beaten 
together.  Stir  into  the  hot  milk.  When  it  is  well  cooked 
add  the  juice  of  one  lemon.  Cook  for  a  while,  then  pour 
into  crust.  Beat  whites  of  two  eggs  stiff,  then  add  two 
tablespoons  granulated  sugar ;  beat  well  and  spread  over 
top  of  pie.    Brown  in  a  moderate  oven.  Mrs.  Parsal. 

MAPLE  CREAM  PIE 

Two  cups  scalded  milk,  one  cup  brown  sugar  or 
maple  sugar,  one-third  cup  flour,  pinch  salt,  two  eggs. 
Mix  sugar,  flour  and  salt,  to  this  add  heated  milk;  cook 
until  smooth,  then  add  yolks  of  eggs  well  beaten;  cook 
for  a  few  minutes  until  it  thickens,  then  cook  about  a 
half  hour.  Make  a  meringue  of  the  whites  of  the  eggs 
and  cover  the  top ;  brown.  Mrs.  Darling. 


94  The  Wheel  Cook  Book 

MOCK  MINCE  FOR  PIES 

Pulverize  six  soda  crackers,  one  cup  brown  sugar,  one 
cup  molasses,  one-half  cup  vinegar,  one-half  cup  butter, 
one  cup  chopped  raisins,  one  cup  boiling  water,  one  tea- 
spoon cloves,  one  teaspoon  allspice,  little  pepper,  two  tea- 
spoons cinnamon.  Stir  all  together.  Makes  three  pies. 
Any  sweet  pickle  juice,  or  leftover  sauce  or  jelly  is  good 
to  add.  Myrtle  M.  Rogers. 

MOCK  CHERRY  PIE 

One  cup  cranberries  cut  in  two,  one  and  one-third 
cups  sugar,  one-half  cup  raisins  chopped,  one  tablespoon 
flour,  one-half  cup  hot  water,  one  teaspoon  vanilla.  Mix 
all  together  and  bake  in  deep  crust. 

Kindness  op  Mrs.  M.  H. 

CURRANT  PIE  WITH  MERINGUE 

Three  cups  mashed  ripe  currants,  three  cups  sugar, 
four  egg  yolks,  two  tablespoons  water,  three  teaspoons 
flour.  Beat  yolks,  then  mix  all  together.  Put  into  rich 
crust  and  bake.    Use  the  whites  for  meringue. 

Mrs.  Kate  L.  Ballard. 

RAISIN  PIE 

One-pound  package  seedless  raisins.  Wash  and  put 
on  stove  covered  with  cold  water ;  sweeten  and  add  juice 
of  one  or  more  lemons  if  you  like  it  tart ;  add  thickening 
and  boil  three  to  flve  minutes ;  pour  in  crust  and  put  on 
a  top  crust  and  bake  one-half  hour.  This  makes  two 
large  or  three  small  pies. 

ALMOND  COOKIES 

Two  cups  syrup,  one  cup  butter,  one  cup  of  lard,  two 
teaspoons  each  cinnamon,  cloves  and  nutmeg,  one-fourth 
pound  citron  (chopped),  one-half  pound  of  almonds 
(chopped),  three  cups  of  sugar,  four  eggs,  two  teaspoons 
of  baking  powder;  rind  and  juice  of  one  lemon;  flour 
enough  to  roll.  Mrs.  A.  S.  Abbott. 


Pies,  Cookies  and  Doughnuts  95 

BROWNIES 

One  cup  sugar,  one-half  cup  melted  butter,  one-half 
cup  walnut  meats  (chopped),  one-half  cup  flour,  two 
eggs,  two  squares  of  Baker's  chocolate  (melted),  one 
teaspoon  vanilla.  Bake  in  moderate  oven  fifteen  or 
twenty  minutes.  When  cool  cut  into  strips  about  an  inch 
wide.  '  Mrs.  J.  A.  Bell. 

COOKIES 

One  cup  lard  (level),  one  and  one-half  cups  sugar, 
pinch  salt,  two  eggs  (beaten  separately),  three  table- 
spoons sour  cream,  one  small  teaspoon  soda,  nutmeg, 
flour.    Roll  quite  thin  and  have  quite  a  warm  oven. 

Mrs.  Carroll. 

COOKIES 

One  cup  sugar,  one  cup  butter  or  half  lard,  half  but- 
ter, three  cups  flour,  two  teaspoons  baking  powder,  two 
eggs,  four  tablespoons  sweet  milk.  Mix  sugar,  butter 
and  baking  powder  into  the  flour  dry.  Then  add  eggs 
and  milk.  Batter  will  be  stiffer  than  cake  dough.  Roll 
thin,  cut  and  bake  in  warm  oven. 

OATMEAL  WAFERS 

One  cup  granulated  sugar,  one  tablespoon  melted 
butter,  two  eggs  well  beaten,  two  and  one-half  cups  rolled 
oatmeal,  one  teaspoon  B.  P.  salt,  one  teaspoon  (or  less) 
almond  extract.  Bake  in  a  slow  oven.    Very  dainty. 

Mrs.  Frank  E.  Ballard. 

OATMEAL  RAISIN  COOKIES 

One  cup  sugar,  one-half  cup  butter,  two  eggs,  one  cup 
raisins,  one  cup  flour,  one  teaspoon  baking  powder, 
grated  rind  and  juice  of  one  lemon,  two  and  one-half 
cups  of  oatmeal.    Drop  in  pan  from  spoon. 

Mrs.  J.  A.  Bell. 


96  The  Wheel  Cook  Book 

MOLASSES  COOKIES 

Put  a  teaspoon  of  soda  into  a  large  cup;  add  four 
tablespoons  shortening,  three  tablespoons  hot  water  and 
fill  the  cup  with  good  molasses.  Turn  into  a  bowl ;  add 
one-half  cup  sugar,  a  little  salt,  and  one  level  teaspoon 
each  of  ginger  and  cinnamon.  Put  in  flour  to  make  a 
dough  not  too  stiff.  Roll  out,  cut  and  bake  in  a  quick 
oven.    These  cookies  are  hard  and  brittle. 

Mrs.  Parsali. 

OATMEAL  COOKIES 

One  cup  sugar,  one  cup  butter  and  lard  mixed  or 
any  prepared  shortening,  two  eggs,  a  pinch  of  salt,  one 
and  one-half  cups  sour  cream  (or  sour  milk),  with  three- 
fourths  teaspoon  of  soda  dissolved  in  it,  two  cups  rolled 
oats,  one  cup  raisins,  two  cups  flour,  one  teaspoon  cinna- 
mon, one-half  teaspoon  cloves.  Mix  in  order  given  and 
drop  from  a  teaspoon  on  well-greased  tins.  Bake  in  a 
quick  oven.  E.  McD. 

SUGAR  COOKIES 

One  cup  sour  cream,  two  eggs,  two  cups  sugar,  one- 
half  teaspoon  soda,  one-half  cup  butter,  two  teaspoons 
baking  powder,  flour  enough  to  roll.  Cut  and  bake  on 
well-greased  tins  in  hot  oven. 

THIN  RICH  COOKIES 

One  cup  butter,  one  cup  sugar,  three  eggs,  well  beaten. 
Flour,  enough  to  roll ;  roll  thin  and  sprinkle  with  sugar. 
Bake  in  moderate  oven.       Mrs.  Wharton  Plummer. 

MASHED  POTATO  DOUGHNUTS 

Boil  and  mash  enough  potatoes  to  make  one  cup  full. 
Beat  in  one  teaspoon  butter,  one  cup  sugar,  one  cup  milk, 
two  beaten  eggs,  three  cups  flour,  three  teaspoons  bak- 
ing powder.    Roll  and  cut.    Fry  in  deep  lard. 

Mrs.  J.  P.  Black. 


Pies,  Cookies  and  Doughnuts  97 

DATE  BARS 

One  cup  brown  sugar,  one  large  half  cup  butter,  one- 
half  teaspoon  salt,  one-half  teaspoon  lemon  extract,  three 
eggs  beaten  separately,  one  cup  flour  measured  before 
sifting,  one  teaspoon  baking  powder,  one  cup  walnut 
meats,  one  cup  dates  chopped.  Bake  in  shallow  pan  in 
moderate  oven,  one-half  hour.  When  cold,  cut  in  strips 
and  roll  in  powdered  sugar.  Mrs.  Schultz. 

DOUGHNUTS 

One  and  one-half  cups  of  sugar,  one  cup  of  milk, 
three  eggs,  nutmeg  and  salt  to  taste,  three  tablespoons  of 
melted  butter,  one  teaspoon  of  baking  powder. 

Mrs.  H.  M.  Anderson. 

GOOD  DOUGHNUTS 

Two  eggs,  well  beaten;  one  cup  sugar,  one  cup  cream, 
one-half  cup  milk,  two  teaspoons  baking  powder.  Flour 
to  make  stiff  batter,  flavor  with  nutmeg.  Fry  in  deep 
boiling  fat.  Mrs.  Plummer. 

DOUGHNUTS 

One  cup  sugar,  one  cup  sweet  milk,  nutmeg  to  taste, 
three  tablespoons  butter,  two  teaspoons  baking  powder. 
Flour  so  they  will  knead  well.  Mrs.  Carpenter. 

DOUGHNUTS 

Cream  one  cup  sugar,  two  tablespoons  unmelted  lard, 
two  eggs,  one-half  teaspoon  grated  nutmeg,  one  and  three- 
fourths  cups  sweet  milk,  one-fourth  tablespoon  salt,  one 
teaspoon  baking  soda,  two  teaspoons  cream  tartar.  Flour 
to  roll.    Fry  in  hot  fat.  Mrs.  Conn. 


98  The  Wheel  Cook  Book 


Additional  Recipes  99 


100  The  Wheel  Cook  Book 


Puddings  and  Other  Desserts 

DARK  SECRET  PUDDING 

One  cup  sugar,  three  eggs,  three  tablespoons  flour, 
one  teaspoon  baking  powder,  one  cup  dates  cut  fine,  one 
cup  walnut  meats  cut  fine.  Bake  one-half  hour  in  loaf. 
"When  cold  break  up  and  serve  with  two  oranges  and 
two  bananas  sliced,  that  have  stood  awhile  with  a  little 
sugar  over  them.    Put  whipped  cream  over  all. 

Mrs.  Parsal. 

DATE  PUDDING 

One  cup  dark  brown  sugar,  one  cup  sour  milk,  one 
pound  stoned  and  chopped  dates,  one  teaspoon  soda,  spice 
to  suit  taste,  graham  flour,  enough  to  make  rather  stiff. 
Dredge  dates -in  wheat  flour.  Add  a  little  salt.  Steam 
two  hours.  Eaten  with  any  kind  of  sauce,  it  will  do  in 
place  of  cake,  and  will  keep  two  months  in  a  dry,  cool 
place  in  a  jar.     Steam  slowly,  as  you  want  it. 

OATMEAL  PUDDING 

One-half  cup  of  shortening,  one  cup  of  brown  sugar, 
one  cup  of  sour  milk,  one  teaspoon  of  baking  soda,  one 
cup  raisins,  one  cup  of  flour,  two  cups  of  oatmeal,  a 
little  nutmeg,  cinnamon,  cloves.    Steam  one  hour. 

IVIrs.  Babson. 

CRUMB  PUDDING 

One  cup  bread  crumbs,  one  cup  flour,  one  cup  sugar, 
one  egg,  one  cup  each  of  currants  and  raisins,  one  cup 
of  nuts  (if  desired),  one  cup  of  boiling  water,  one  tea- 
spoon each  of  cinnamon  and  cloves,  one  teaspoon  of 
soda,  a  pinch  of  salt.  Steam  three  hours.  Serve  hot 
with  ''hard  sauce.''  Keeps  well.  Steam  as  you  need 
it.  Mrs.  F.  D.  Yeaton. 

101 


102  The  Wheel  Cook  Book 

CHOCOLATE  PUDDING 

Put  one  pint  milk  into  a  double  boiler.  Separate  four 
eggs  and  beat  the  whites  to  a  very  stiff  froth.  Moisten 
four  even  tablespoons  of  com  starch  with  cold  milk; 
stir  this  into  the  hot  milk ;  stir  and  cook  until  thick  and 
smooth.  Add  half  cup  of  sugar  and  two  ounces  Baker's 
chocolate,  grated ;  take  from  the  fire  and  stir  in  the  well 
beaten  whites  of  the  eggs;  turn  into  a  mold  and  stand 
away  to  harden.  Beat  the  yolks  of  the  eggs  with  four 
tablespoons  sugar  and  add  them  to  a  pint  of  scalding 
milk ;  cook  as  you  would  soft  custard ;  add  a  teaspoon  of 
vanilla  and  turn  out  to  cool.    Serve  over  the  pudding. 

Mrs.  Parsal. 


COTTAGE  PUDDING 

One-half  cup  butter,  one  cup  sugar,  one  cup  milk, 
two  cups  flour  with  two  and  one-half  teaspoons  baking 
powder,  pinch  salt,  lemon  extract.  Bake  in  patty  pans. 
Makes  one  dozen. 

SAUCE 

One  tablespoon  butter,  one  tablespoon  flour.  Blend 
flour  with  melted  butter,  add  boiling  water  till  right 
thickness,  season  with  lemon  juice  and  sugar  to  taste. 

Myrtle  M.  Rogers. 


RASPBERRY  SHORTCAKE  (Special  recipe) 

Sift  one  quart  of  flour  with  two  teaspoons  of  baking 
powder  and  one  teaspoon  of  salt.  Drop  in  two-thirds 
of  a  cup  of  butter  and  mix  with  sweet  milk  to  a  soft 
dough.  Roll  out  in  two  quite  thin  cakes,  butter  one  and 
lay  the  other  on  it.  Bake  in  a  quick  oven.  When 
baked,  separate  the  cake  and  spread  well  with  butter. 
Mix  ripe  raspberries  with  plenty  of  sugar  and  either 
plain  or  whipped  cream.  Spread  between  layers  and 
cover  top. 


Puddings  and  Other  Desserts  103 

STRAWBERRY  SHORTCAKE 

Beat  together  one  teacup  sugar  and  one  tablespoon 
butter ;  beat  three  eggs  very  light  and  add ;  sift  together 
two  teacups  flour  and  a  heaping  teaspoon  baking  powder 
with  a  little  salt  and  stir  in,  using  enough  milk  or  cream 
to  make  it  roll  out  easily.  Bake  in  deep  tin  plates.  With 
three  pints  of  strawberries  mix  one  teacup  of  sugar  and 
spread  on  the  cake.  The  top  layer  of  strawberries  may 
be  covered  with  a  meringue  made  with  a  tablespoon  of 
powdered  sugar  and  the  white  of  an  egg. 

LEMON  PUDDING 

One  quart  of  boiling  water.  Four  tablespoons  com 
starch  dissolved  in  a  little  cold  water.  Add  gradually 
boiling  water  and  cook  until  thick.  Add  three  cups 
sugar,  the  grated  rind  of  one  lemon  and  juice  of  three 
lemons.  Cook  until  sugar  is  dissolved.  When  cold,  add 
beaten  white^  of  four  eggs  and  beat  until  thick.  Set 
on  ice  to  cool  and  eat  with  soft  custard  made  with  yolks 
of  four  eggs,  one  pint  of  milk  and  one-half  cup  sugar, 
a  little  salt,  or  serve  with  whipped  cream. 

Mrs.  Parsal. 

PEACH  PUDDING 

Make  a  batter  of  one  cup  flour,  one  heaping  tea- 
spoon baking  powder,  one  heaping  tablespoon  of  butter, 
and  milk  to  mix.  Pour  this  over  sliced  peaches  sweetened 
with  one-half  cup  sugar.  Bake  thirty  minutes,  turn  out 
on  a  plate  and  serve  with  cream.  May  use  apples  or 
other  fruits.  Mrs.  H.  M.  Price. 

BREAD  PUDDING 

Break  six  thin  slices  of  bread  in  pan,  pour  over 
quart  of  milk,  let  get  hot,  yolks  of  seven  eggs,  beat  with 
cup  of  sugar,  stir  in  milk  and  bread,  flavor  to  taste,  beat 
six  whites,  tablespoon  of  sugar  to  one  white,  put  over 
pudding  and  brown.  Mrs.  Mershon. 


104  The  Wheel  Cook  Book 

GERMAN  PEACH  PUDDING 

Separate  two  eggs,  beat  the  yolks,  add  a  cup  of  milk, 
half  a  teaspoon  salt  and  a  tablespoon  melted  butter. 
Mix  and  beat  in  a  cup  and  half  of  flour  that  has  been 
sifted  with  three  level  teaspoons  baking  powder.  Stir 
in  carefully  the  well  beaten  whites  and  pour  the  batter 
into  a  shallow  greased  pan.  Put  halves  of  peaches  over 
the  top,  sprinkle  with  six  tablespoons  of  granulated  sugar 
and  bake  in  quick  oven  for  half  an  hour.  Serve  warm 
with  cream  or  hard  sauce. 

REBECCA  PUDDING 

Four  cups  scalded  milk,  one-half  cup  cornstarch,  one- 
quarter  cup  sugar,  one-quarter  teaspoon  salt,  one-half 
cup  cold  milk,  one  teaspoon  vaniUa,  whites  three  eggs. 
Mix  cornstarch,  sugar  and  salt;  dilute  with  cold  milk; 
add  scalded  milk  and  stir  constantly.  Cook  until  thick, 
stirring  constantly.  Add  whites  of  eggs,  beaten  stiff, 
and  flavoring.  Mold,  chill  and  serve  with  custard  sauce 
or  wine  sauce. 

ORANGE  CUSTARD 

Slice  oranges  in  about  eight  sherbert  glasses.  Sweeten 
well.  Make  a  custard  with  one  pint  milk,  yolks  of  two 
eggs,  one  tablespoon  cornstarch  mixed  with  a  little  milk, 
small  piece  butter,  two  tablespoons  sugar.  Boil  until 
thick,  stirring  constantly.  Pour  while  boiling  hot  on 
oranges.  Beat  whites  of  eggs  stiff.  Add  two  table- 
spoons sugar.     Put  over  custard.     Serve   cold. 

Mrs.  R.  C.  Davis. 

GRAHAM  PUDDING 

One  cup  molasses,  one  cup  sweet  milk,  one  cup  gra- 
ham flour,  one  cup  raisins,  one  teaspoon  cinnamon,  one 
teaspoon  soda,  one  q^^.     Steam  two  hours. 

Mrs.  L.  B.  Reed. 


Puddings  and  Other  Desserts  105 

RICE  PUDDING 

One  third  cup  of  rice,  one  quart  cold  mUk,  one-half 
cup  sugar,  one  teaspoon  vanilla,  one  tablespoon  butter. 
Put  all  together  in  a  pudding  dish  and  cook  slowly  one 
hour  or  more  until  rice  is  soft.  Mrs.  Parsal. 

RICE  COCOANUT  PUDDING  FOR  FOUR  PEOPLE 

One  cup  rice,  one-half  cup  cocoanut,  two  tablespoons 
sugar,  one  teaspoon  vanilla,  one  cup  milk,  two  eggs.  Boil 
the  rice,  add  the  ingredients  named  and  bake  ten  minutes. 

Mrs.  Smith. 

BROWN  BETTY 

Chop  fine  two  cups  of  tart  apples.  Butter  a  baking 
dish  and  place  on  it  a  layer  of  apples,  sprinkling  with 
cinnamon,  sugar  and  butter.  Place  on  this  a  layer  of  the 
crumbs,  alternating  with  the  apple  till  dish  is  three- 
fourths  full, ^leaving  bread  crumbs  on  top.  Add  no 
water,  but  cover  tight  and  steam  three  quarters  of  an 
hour  in  moderate  oven  when  remove  cover  and  quickly 
brown.     Serve  with  milk  or  sweet  sauce. 

GELATINE  BLANC  MANGE 

One-half  box  Knox  gelatine  dissolved  in  three  cups 
of  hot  milk.  Beat  yolks  of  three  eggs  with  three-fourths 
cup  of  sugar  and  pinch  of  salt,  add  to  the  hot  milk.  Take 
from  the  stove  and  fold  in  the  beaten  whites  of  three 
eggs.    Flavor  with  vanilla. 

CHOCOLATE  GELATINE  PUDDING 

Enough  for  four  people. 

One  pint  milk,  two  eggs,  two  tablespoons  sugar,  one 
bar  Baker's  chocolate,  one  envelope  Knox's  gelatine. 
Put  milk  in  double  boiler  with  sugar  and  grated  choco- 
late. When  hot,  add  beaten  yolks,  then  add  gelatine, 
which  has  been  dissolved  in  one-half  glass  water.  Take 
off  the  stove,  add  beaten  whites  of  eggs  and  pour  into  a 
mold.  It  can  be  served  with  whipped  cream  or  plain 
cream.  Mrs.  Dudley  Smith. 


106  The  Wheel  Cook  Book 

PRUNE  TAPIOCA 

Soak  one  pound  prunes  in  cold  water  over  night. 
Then  cook  until  tender,  stone  and  chop  fine,  save  the 
juice.  Into  a  double  boiler  put  three  cups  sweet  milk, 
one  cup  sugar  and  two  heaping  tablespoons  of  minute 
tapioca.  Cook  one  hour,  then  add  chopped  prunes  and 
one  cup  of  juice  and  cook  an  hour  longer.  Serve  with 
whipped  cream.  Eleanor  Quaid  Mitchell. 

PRUNE  WHIP 

One  pound  prunes,  one  cup  sugar,  four  whites  of 
eggs.  Soak  prunes  over  night.  Cook,  then  stone  and 
run  through  grinder.  Add  cup  sugar  to  chopped  prunes. 
Beat  whites  of  eggs  stiff  and  fold  carefully  into  prunes 
when  cool.  Bake  in  moderate  oven  about  twenty  minutes. 
Serve  cold  with  whipped  cream.         Mrs.  R.  S.  Davis. 

PRUNE  WHIP 

One  jar  thick  cream,  one-half  pound  prunes,  two 
tablespoons  powdered  sugar.  Soak  prunes  over  night 
in  water  to  cover  and  cook  in  same  water  until  very 
tender.  Force  pulp  through  a  strainer  or  prunes  may  be 
chopped  very  fine.  Beat  cream  stiff.  Sweeten  and  fold 
in  prune  mixture.  Serve  very  cold  with  chopped  nuts 
and  garnish  with  whipped  cream.     Serve  five  people. 

Grace  Howe  Thomas. 

FRUIT  SALAD 

Pare  a  pineapple  and  cut  in  one-quarter-inch  slices, 
remove  hard  centers,  sprinkle  with  powdered  sugar,  set 
aside  one  hour  in  a  cool  place ;  drain,  spread  on  serving 
dish,  pile  red  raspberries  in  center,  pour  over  syrup 
drained  from  pineapple,  sprinkle  with  powdered  sugar 
and  serve. 

APPLE  WHIP 

One  white  of  egg,  one  large  apple  grated,  three- 
fourths  cup  sugar,  beat  until  stiff.    Mrs.  Geo.  B.  Gale. 


Puddings  and  Other  Desserts  107 

APPLE  SNOW 

Pare,  core  and  bring  to  boil  in  as  little  water  as 
possible  six  tart  apples,  cool  and  strain,  beat  well  and 
add  the  well-whipped  whites  of  three  eggs,  sweeten  to 
taste  and  beat  thoroughly  until  a  dish  of  snow  is  the 
result,  flavor  with  lemon  or  vanilla,  or  add  the  grated 
rind  of  a  lemon ;  serve  with  sweetened  cream.  Or,  make 
custard  of  yolks,  sugar,  and  a  pint  milk,  place  in  a  dish, 
and  drop  the  froth  on  it  in  large  flakes. — Selected. 

BAKED  PEARS 

Pare  and  core  large  pears;  stuff  with  seeded  dates, 
raisins,  or  chopped  nuts,  with  some  tart  marmalade  of 
other  fruit,  or  shredded  cocoanut;  place  close  together 
in  pan  and  bake  slowly  till  tender,  without  sugar,  only 
enough  moisture  to  prevent  burning.  When  done  chill 
and  serve  with  either  a  simple  custard  or  melted  marsh- 
mallows. 

GRAPE  PARFAIT 

One-third  cup  grape  juice,  three-fourths  cup  sugar. 
Boil  until  it  threads,  then  pour  on  beaten  whites  of  two 
eggs ;  beat  occasionally  until  cold.  Whip  one  pint  bottle 
of  cream  and  add  one-half  cup  grape  juice  and  juice  of 
one  lemon.  Beat  all  together,  mold  and  pack  in  ice  and 
salt.    Serve  five  or  six.  Mrs.  J.  A.  Bell. 

PINEAPPLE  PARFAIT 

Boil  together  one-half  cup  sugar  and  one-half  cup 
water.  When  cold  add  well  beaten  yolks  of  six  eggs  and 
place  in  a  double  boiler,  stir  until  as  thick  as  cream. 
Remove  from  the  fire  and  whip  until  cold.  When  quite 
cold  add  one  pint  stiffly  whipped  cream,  one  cup  chopped 
pineapple  and  a  little  vanilla.  Put  at  once  in  freezer  and 
let  stand  about  four  hours. 


108  The  Wheel  Cook  Book 

CARAMEL  CUSTARD 

Two  cups  milk,  two  tablespoons  com  starch,  two  cups 
coffee  A  sugar  (caramelized),  one  cup  nuts.  Flavor  with 
vanilla  when  cold  and  serve  with  whipped  cream. 

Mrs.  Geo.  B.  Gale. 

PEACH  MERINGUE 

Select  firm,  but  ripe  peaches.  Peel,  cut  in  halves 
and  place  on  serving  dish.  Pile  lightly  on  top  a 
meringue  made  of  beaten  egg  whites  and  powdered  sugar. 
Chill  thoroughly  and  serve.  Baked  apples  may  be 
served  in  the  same  way. 

MARSH]\IALLOW  DESSERT   (For  four  people) 

Marshmallows,  ten  cents,  one-half  pint  whipping 
cream,  any  kind  of  fruits  such  as  pineapple,  straw- 
berries, red  raspberries,  candied  cherries,  bananas; 
English  walnuts,  tablespoon  sugar.  Whip  the  cream, 
and  stir  in  the  marshmallows.  Let  stand  couple  of  hours 
in  cold  place.  Just  before  serving  stir  in  chopped  fruits 
or  whole  berries,  also  nuts  and  sugar.      Mrs.  Smith. 

]\LA.RSHMALLOW  CREAM 

Dissolve  one  tablespoon  of  granulated  gelatine  in  one- 
half  cup  of  cold  water,  stirring  over  the  fire  until  dis- 
solved, then  add  one-half  cup  cold  water.  Beat  the 
whites  of  four  eggs  until  very  light  and  pour  the  dis- 
solved gelatine  very  slowly  into  the  beaten  whites,  beat- 
ing all  the  time;  sprinkle  one  cup  of  sugar  over  the 
mixture  and  add  one  teaspoon  of  orange  extract  and 
beat  until  well  mixed ;  tint  one-third  of  the  mixture  pink 
with  coloring  paste,  sprinkle  chopped  pecan  nuts  over 
it,  add  a  layer  of  white  and  more  nut  meats,  then  the 
last  layer  tinted  lavender  or  green.  Serve  with  whipped 
cream  flavored  with  vanilla,  sweetened  a  little.  Care 
must  be  taken  not  to  let  gelatine  get  cold  as  it  will 
stiffen  and  the  layers  will  not  be  smooth. 

'Mrs.  Albert  Welles. 


Puddings  and  Other  Desserts  109 

GERMAN  CREAM 

One  quart  milk,  scald,  add  three  tablespoons  corn 
starch,  one-half  cup  sugar,  vanilla  to  taste.  Before  set 
to  cool,  add  one-fourth  package  Jello  (dissolved),  peach 
flavor.  When  these  two  have  been  thoroughly  beaten 
together  and  cooled,  add  beaten  white  of  an  egg,  with 
one  bottle  whipped  cream,  and  one  tablespoon  confec- 
tioners' sugar.  Whip  all  together  with  dover  beater. 
Serve  in  frappe  cups  with  wafers  or  lady  fingers. 

Mrs.  Kirk  Austin. 

PINEAPPLE  FOAM 

One  cup  shredded  pineapple,  one  cup  powdered  sugar, 
two  whites  of  eggs  (well  beaten),  one  cup  whipped 
cream.    All  the  above  will  serve  about  six. 

MARSHMALLOW  PINEAPPLE  CREAM 

One  can  pineapple,  one-half  pound  marshmallows, 
one-half  pint  cream  to  whip.  Drain  juice  from  pine- 
apple on  marshmallows  that  have  been  cut  up.  Let 
stand  over  night.  Next  morning  add  the  chopped  pine- 
apple and  whipped  cream. 

PINEAPPLE  GELATINE 

Soak  two  level  tablespoons  of  gelatine  in  one-half 
cup  of  cold  water.  When  soft  add  one-half  cup  of  hot 
water.  Stir  till  dissolved  and  then  pour  this  into  one 
large  can  of  grated  pineapple.  Beat  till  weU  mixed, 
and  when  cold  and  beginning  to  stiffen,  beat  in  one  pint 
of  cream,  whipped.  Set  in  a  cool  place  till  ready  to 
serve. 

LEMON  JELLY 

One  apple,  grated ;  one  lemon,  juice  and  grated  rind  ; 
one  cup  sugar,  yolks  of  three  eggs.  Boil  until  like 
cream.     One  teaspoon  butter,   add  last. 

Mrs.  C.  Candy. 


110  The  Wheel  Cook  Book 

ORANGE  CREAM 

One  heaping  tablespoon  Knox  Gelatine,  two  oranges, 
One-half  pint  whipping  cream,  one  cup  sugar,  three 
eggs.  Soak  one  heaping  tablespoon  Knox  Gelatine  in 
one  cup  cold  water  one  hour.  Squeeze  juice  two  oranges, 
grated  rind  of  one,  strain ;  then  add  one  cup  sugar.  Beat 
yolks  three  eggs  until  light.  Add  one  cup  hot  water  to 
gelatine,  then  add  juice  of  oranges  and  sugar.  Pour 
this  liquid  little  by  little  on  the  beaten  yolks,  stirring 
constantly.  Heat  again,  continue  stirring  until  custard 
reaches  boiling  point,  remove  and  set  aside  to  cool.  When 
thickening  add  one  half  pint  whipped  cream. 

Mrs.  Fred  W.  Lamb. 


Additional  Recipes  111 


112  The  Wheel  Cook  Book 


Additional  Recipes  113 


114  The  Wheel  Cook  Book 


Sauces  and  Salad  Dressings 

PUDDING  SAUCE— HARD  SAUCE 

Two  heaping  tablespoons  butter,  ten  tablespoons 
granulated  sugar  rubbed  to  a  cream  with  butter.  Add 
the  stiffly  beaten  white  of  one  egg.  Flavor  with  any- 
thing you  wish.  Mrs.  F.  D.  Yeaton. 

PUDDING  SAUCE 

One  cup  sugar,  three  teaspoons  com  starch,  one  and 
one-half  cups  of  water,  juice  and  rind  of  a  lemon.  Cook 
until  thick.  Mrs.  L.  Kuehn. 

WHITE  OR  CREAM  SAUCE 

Put  one  tablespoon  each  of  butter  and  flour  in  sauce- 
pan over  fire."'  When  mixed  without  browning,  add  one- 
half  teaspoon  salt,  one-fourth  teaspoon  white  pepper, 
then,  gradually,  one  cup  hot  milk.  Stir  until  smoothly 
thickened,  and  simmer  for  three  minutes. 

DRAWN  BUTTER 

One-half  cup  butter,  two  tablespoons  flour;  rub 
thoroughly  together,  then  stir  into  pint  boiling  water; 
little  salt,  parsley  if  wished. 

MUSHROOM  SAUCE 

Make  one  cup  brown  sauce,  using  equal  quantities 
stock  and  liquor  from  canned  mushrooms.  Season,  add 
two  tablespoons  chopped  mushrooms,  simmer  ^ve 
minutes. 

FRENCH  DRESSING 

Three  tablespoons  olive  oil,  one  tablespoon  vinegar, 
one  pinch  of  salt,  a  little  paprika.  Mix  in  order  given, 
add  vinegar  slowly. 

115 


116  The  Wheel  Cook  Booh 

MINT  SAUCE 

Pick  the  leaves  from  the  stems,  wash  them  thoroughly 
and  wring  them  dry  in  a  cloth.  Chop  as  fine  as  saw- 
dust, sprinkle  powdered  sugar  over  thickly,  and  barely 
cover  with  vinegar.  If  any  vinegar  rests  in  the  bottom 
of  the  sauce-boat,  it  should  be  thrown  away.  Make  this 
sauce  half  an  hour  before  using,  and  set  it  on  the  ice. 
Strain,  if  you  prefer. 

MILLIONAIRE  DRESSING 

One  yolk  of  ^gg,  work  in  slowly  one  cup  olive  oil. 
Add  one  tablespoon  catsup,  two  teaspoons  chili  sauce, 
two  chopped  pimentos,  one  chopped  green  pepper,  lemon 
juice  and  salt  to  taste.    Will  serve  six  or  eight. 

Mbs.  Lavinia. 

SALAD  DRESSING 

Yolks  of  four  eggs,  four  tablespoons  sugar,  two 
tablespoons  butter,  seven  tablespoons  vinegar,  one  small 
teaspoon  salt  and  mustard,  boil  until  thick,  thin  with 
sweet  cream. 

*' NEVER  FAIL"  SALAD  DRESSING 

Two  tablespoons  sugar,  one  level  teaspoon  mustard, 
one  level  teaspoon  salt,  four  e^gg  yolks  (or  two  eggs), 
four  tablespoons  milk,  four  tablespoons  vinegar,  small 
piece  butter,  speck  red  pepper.  Mix  dry  ingredients, 
add  well  beaten  eggs,  other  ingredients  in  order.  Cook 
in  double  boiler.  Before  serving,  add  plain  or  whipped 
cream.  Will  serve  sixteen  people  if  bottle  of  whipped 
cream  is  added. 

THOUSAND  ISLAND  DRESSING 

To  mayonnaise  dressing  add  green  peppers  and  pi- 
mentoes  chopped  fine,  and  a  little  chili  sauce. 

Mrs.  G.  a.  Ross. 


Sauces  and  Salad  Dressings  117 

CREAM  SALAD  DRESSING 

Mix  in  small  bowl  or  double  boiler  yolks  of  three 
eggs,  well  beaten;  three  tablespoons  sugar,  one  teaspoon 
salt,  one  teaspoon  mustard,  one-half  teaspoon  white  pep- 
per, eight  tablespoons  vinegar.  Set  bowl  in  pan  of  hot 
water  and  stir  until  it  thickens.  Remove  from  fire  and 
add  one  large  tablespoon  butter.  When  cold  add  one- 
half  pint  of  whipped  cream.         Mrs.  G.  Chadwick. 

RED  CABBAGE  SALAD 

Cut  as  for  slaw  with  onion  minced  in.  Pour  over 
following  dressing :  Mix  sugar,  mustard,  flour,  salt  and 
pepper  with  vinegar,  and  add  to  hot  bacon  or  ham  grease, 
and  pour  over  cabbage  when  cool. 

^5-N  SALAD  DRESSING 

One  cup  milk,  one  teaspoon  corn  starch,  lump  of 
butter,  one  teaspoon  mustard,  two  teaspoons  sugar,  one 
of  salt,  one-half  cup  vinegar,  one  egg.  Mix  milk,  com 
starch  and  butter  together  and  cook  slowly  on  stove  until 
milk  is  thickened.  Add  slowly  the  mustard,  salt,  sugar, 
and  vinegar,  which  have  been  dissolved  together,  and 
cook  all  three  or  four  minutes.  Take  from  fire  and  stir 
very  slowly  into  the  well-beaten  egg.  This  may  be 
made  as  rich  as  desired  by  the  use  of  more  butter,  or 
cream  instead  of  milk.     Serves  eight  people. 

JVIrs.  E.  Gaylord. 

FRUIT  SALAD  DRESSING 

Juice  two  oranges,  juice  one  lemon,  two  eggs,  bne- 
half  cup  sugar,  one  cup  cream,  whipped.  Beat  eggs,  then 
add  juice  of  oranges  and  lemon,  then  sugar,  boil  until 
clear;  whip  cream  and  stir  thoroughly  into  the  mixture. 
Set  away  to  cool.     Can  be  made  the  day  before. 

'Mrs.  Fred  W.  Lamb. 


118  The  Wheel  Cook  Book  '  -^^ 

TABLE  MUSTARD 

Work  together  three  tablespoons  of  mustard  and  one 
tablespoon  of  sugar,  beat  in  an  Qg^  until  smooth,  add  one 
teacup  vinegar,  little  at  a  time,  add  piece  of  butter,  size 
of  an  Qg^ ;  cook  until  thickens,  stirring  all  the  time. 

Mrs.  W.  T.  Hughes. 

TARTAR  SAUCE 

Beat  together  the  yolks  of  two  eggs,  a  teacup  of  olive 
oil  and  three  teaspoons  of  vinegar,  and  when  well  beaten 
add  a  tablespoon  of  mustard,  a  teaspoon  of  sugar, 
a  tablespoon  of  chopped  capers,  a  tablespoon  of  chopped 
cucumber  pickles,  the  juice  of  one  onion  and  a  half  salt- 
spoon  of  pepper.  Mix  all  together  thoroughly.  This 
sauce  is  for  meats  served  in  jelly  and  for  fried  and 
broiled  meats  and  fish. 


Additional  Recipes  119 


120  The  Wheel  Cook  Book 


Soups 

CONSOMME  SOUP 

Place  one  dessert  spoon  of  dripping,  and  one  heaping' 
tablespoon  of  sugar  in  a  soup  pan,  let  the  sugar  melt, 
and  turn  an  amber  color,  or  even  a  brown,  this  must  be 
watched  closely,  then  add  one  cup  of  water,  and  boil 
until  the  sugar  and  water  are  mixed,  then  pour  in  four 
quarts  of  water  and  add  two  pounds  of  beef  and  a 
fifteen  cent  knuckle  of  veal,  simmer  for  four  hours ;  any 
vegetables  can  be  added,  but  it  should  stand  over  night 
first. 

CHICKEN  SOUP 

One  quart  of  chicken  stock,  one  quart  milk,  one  and 
one-half  tablespoons  butter,  one  and  one-half  tablespoons 
flour,  a  little'  onion,  pepper,  salt,  and  a  little  chopped 
celery  or  one  level  teaspoon  celery  seed.  Have  ready 
two  well  beaten  eggs  and  pour  the  soup  on  the  eggs 
slowly,  stirring  the  while. 

CORN  AND  TOMATO  SOUP 

Press  a  cup  of  canned  tomatoes  through  sieve.  Cook 
one  cup  of  canned  corn,  one-half  onion,  bay  leaf  and 
cup  of  water  in  double  boiler  twenty  minutes.  Press 
through  sieve.  Cook  one-fourth  cup  flour  and  teaspoon 
salt  in  one-fourth  cup  of  butter,  add  three  cups  of  milk. 
When  the  sauce  has  boiled,  add  hot  tomato  and  corn 
with  more  seasoning  if  needed. 

CREAM  OF  CELERY  SOUP 

Chop  fine  and  mash  two  bunches  of  celery.  Pour 
one  quart  of  milk  over  celery,  place  on  stove  and  leave 
until  it  reaches  boiling  point.  Then  add  two  tablespoons 
of  butter  and  one  tablespoon  of  flour  rubbed  together 
to  the  milk,  let  boil  until  it  thickens.  Season  with  salt 
and  pepper  and  put  through  a  strainer. 

121 


122  The  Wheel  Cook  Book 

TOMATO  SOUP  TO  CAN 

Fourteen  quarts  cut  tomatoes,  fourteen  small  stalks 
celery,  fourteen  bay  leaves,  fourteen  small  sprays  parsley, 
twenty-five  cloves,  seven  small  onions,  four  tablespoons 
salt,  two  teaspoons  black  pepper  or  few  peppercorns, 
two  heaping  tablespoons  sugar.  Cook  until  soft.  Run 
through  sieve,  then  cream  fourteen  tablespoons  soft  but- 
ter with  fourteen  level  tablespoons  flour  and  a  little 
of  the  hot  soup.  Boil,  stir  well,  can.  When  using  add 
meat  stock  or  milk  about  an  equal  amount. — Donated. 

GREEN  PEA  SOUP 

Drain  liquor  from  can  of  peas,  cook  them  until  very 
soft,  then  rub  through  colander.  Thicken  a  quart  of  milk 
with  one  tablespoon  of  flour  rubbed  into  two  tablespoons 
of  butter.  Stir  the  mashed  peas  into  this,  let  boil  up 
once,  stirring  steadily,  season  with  salt  and  one  tea- 
spoon of  sugar. 

CREAM  OF  CORN  SOUP 

Put  contents  of  can  of  com  into  wooden  bowl  and 
chop  fine,  then  put  into  a  double  boiler  with  one  quart 
of  milk.  Melt  two  tablespoons  of  butter  with  small 
onion  sliced  thin  and  add  two  tablespoons  of  flour.  Stir 
this  into  corn  and  milk,  add  salt  and  pepper  and  cook 
ten  minutes,  strain  and  serve. 

CREAM  OF  ASPARAGUS  SOUP 

Cut  stalks  of  bunch  of  asparagus  into  one-half  inch 
lengths  and  boil  slowly  for  an  hour  in  three  cups  salted 
water.  When  tender,  drain  and  press  through  colander. 
Keep  liquid  hot.  Cook  together  one  tablespoon  butter 
and  one  tablespoon  flour,  add  one  quart  milk.  When 
smooth,  add  the  above  liquor  with  cup  full  of  aspara- 
gus tips,  boiled  tender.  Have  ready  beaten  yolks  of  two 
eggs,  pour  the  hot  soup  gradually  on  these,  stir  all  the 
time,  return  to  fire  for  about  one-half  minute.  Season 
to  taste. 


Soups  123 

SCOTCH  BROTH 

Three  pounds  mutton  from  fore-quarter,  two  quarts 
cold  water,  one-half  tablespoon  salt,  one-fourth  teaspoon 
pepper,  two  slices  turnip,  one-half  onion,  one-fourth 
cup  sifted  flour,  one-fourth  cup  each  carrot  and  tur- 
nip cut  in  small  cubes,  two  tablespoons  barley.  Wipe 
meat,  remove  skin  and  fat,  and  cut  meat  in  small  pieces. 
Add  water,  heat  gradually  to  boiling  point,  skim,  and 
cook  slowly  two  hours.  After  cooking  one  hour,  add 
salt,  pepper,  turnip  and  onion.  Strain,  cool,  remove  fat, 
reheat,  and  thicken  with  flour  diluted  with  enough  cold 
water  to  pour  easily.  Cook  carrot  and  turnip  dice  in 
boiling  salted  water  until  soft;  drain  and  add  to  soup. 
Soak  barley  over  night  in  cold  water,  drain  and  cook 
in  boiling  salted  water  until  soft;  drain  and  add  to 
soup.  If  barley  should  be  cooked  in  the  soup,  it  would 
absorb  the  greater  part  of  the  stock.  Barley  may  be 
omitted;  in  that  case  sprinkle  with  finely  chopped  pars- 
ley and  serve  with  croutons.    Mrs.  William  Preston. 


124  The  Wheel  Cook  Book 


Additional  Recipes  125 


126  The  Wheel  Cook  Book 


Vegetables 


HINTS  ON  COOKING  VEGETABLES 

First — Have  them  fresh  as  possible.  Summer  vege- 
tables should  be  cooked  on  same  day  they  are  gathered. 
Second — Look  them  over  and  wash  well,  cutting  out  all 
decayed  or  unripe  parts.  Third — Lay  them,  when 
peeled,  in  cold  water  for  some  time  before  using.  Fourth 
— Always  let  water  boil  before  putting  them  in,  and 
continue  to  boil  until  done. 

Turnips — Should  be  peeled,  and  boiled  from  forty 
minutes  to  an  hour. 

Beets — Boil  from  one  to  two  hours;  then  put  in  cold 
water  and  slip  skin  off. 

Spinach — Boil  twenty  minutes. 

Parsnips — Boil  from  twenty  to  thirty  minutes. 

Onions — Best  boiled  in  two  or  three  waters,  adding 
milk  the  last  time. 

String  Bea/ns — Should  be  boiled  one  and  one-half 
hours. 

Shell  Beans — Eequire  an  hour. 

Green  Corn — Boil  twenty  or  thirty  minutes. 

Green  Peas — Should  be  boiled  in  little  water  as 
possible;  boil  twenty  minutes. 

Asparagus — Same  as  peas ;  serve  on  toast  with  cream 
gravy. 

Winter  Squash — Cut  in  pieces  and  boil  twenty  to 
forty  minutes  in  small  quantity  of  water;  when  done, 
press  water  out,  mash  smooth,  season  with  butter,  pepper, 
and  salt. 

Cabbage — Should  be  boiled  from  one  to  two  hours  in 
plenty  of  water;  salt  while  boiling. 

TURNIPS 
Are  wholly  deficient  in  salt,  fat  and  starch,  and  are 
therefore  desirable  to  serve  plain  boiled  or  mashed  and 
seasoned  only  with  salt  and  pepper,  with  boiled  bacon, 
roast  pork  and  mutton.  They  are  most  palatable  when 
cut  into  half  inch  cubes,  boiled  in  plenty  of  well  salted 
water,  and  served  in  a  rich  white  sauce. 

127 


128  The  Wheel  Cook  Book 

POTATO  LYONNAISE 

Put  two  tablespoons  of  butter  into  a  frying  pan, 
when  melted  add  an  onion,  chopped  fine;  cook  two  or 
three  minutes,  add  six  cold  boiled  potatoes,  sliced,  well 
seasoned  with  pepper  and  salt ;  saute  a  nice  light  brown. 
Just  before  serving,  add  a  teaspoon  of  finely  chopped 
parsley  and  a  few  drops  of  lemon  juice. 

POTATO,  FRENCH   (Fried) 

Pare  the  potatoes  and  throw  into  cold  water  for  at 
least  an  hour.  Cut  in  slices,  blocks,  strips,  balls  or  any 
fancy  shape,  and  dry  them  on  a  towel.  Drop  quickly 
into  fat  hot  enough  to  brown  them  by  the  time  they 
come  to  the  surface.  They  are  done  when  they  float. 
Skim  into  a  draining  basket  and  set  in  the  oven  to  keep 
hot,  either  as  a  garnish  or  for  a  vegetable. 

HASHED  POTATOES 

Chop  cold  boiled  potatoes,  new  ones  are  best,  into 
bits  the  size  of  a  peanut.  Season  with  salt,  pepper  and 
chopped  parsley,  and  for  one  quart  potato  allow  three 
tablespoons  butter.  Heat  the  butter  and  toss  the  po- 
tatoes in  it  tni  they  begin  to  show  a  little  brown,  then 
add  one-quarter  cup  thin  cream,  and  set  back  to  brown 
on  the  bottom.  Fold  like  an  omelet  and  serve,  or  gather 
into  a  mound  with  the  brown  crust  on  top. 

POTATO  PUFFS 

Prepare  four  large  potatoes  the  same  as  mashed 
potato.  While  hot,  shape  into  balls  the  size  of  an  egg. 
Have  a  tin  dish  well  buttered  and  place  the  balls  in  it. 
Brush  over  with  beaten  egg.  Brown  in  oven.  When 
done,  slip  a  knife  under  them,  removing  to  a  hot  plat- 
ter, bedded  with  parsley.     Serve  at  once. 

Mrs.  J.  B.  Speck. 


Vegetables  129 

SWEET  POTATOES  SOUTHERN  STYLE 

Wash  and  pare  six  medium  sized  potatoes.  Cook  ten 
minutes  in  boiling  salted  water.  Drain,  cut  in  halves  or 
quarters  lengthwise,  and  put  in  buttered  pan.  Heat  one- 
half  cup  maple  syrup  to  boiling  point,  add  one  table- 
spoon butter  and  pour  over  potatoes,  brown  in  oven. 

Mrs.  Preston. 

BROWNED  MASHED  POTATOES 

To  six  large  mashed  potatoes,  add  butter  the  size  of 
an  egg  and  one-half  cup  of  milk  or  cream,  and  salt  and 
pepper  to  taste.  Beat  well  and  bake  in  moderate  oven 
till  brown   (from  fifteen  minutes  to  one-half  hour). 

SCALLOPED  POTATOES 

Use  fresh  or  cold  boiled  potatoes.  Slice  and  put  in 
baking  dish  in  layers,  salting  and  peppering  each  layer, 
adding  as  much  butter  as  you  wish.  Cover  with  milk, 
which  is  better  with  a  little  thickening.  Cook  in  fairly 
hot  oven  about  one-half  hour  if  made  with  cold  boiled 
potatoes ;  at  least  one  hour,  if  the  potatoes  are  uncooked, 
and  the  baking  dish  is  not  too  large.  To  make  enough 
potatoes  for  twenty  people,  a  good  allowance  is  about 
one  dishpan  of  raw  potatoes  and  cook  the  scallop  at  least 
two  hours. 

TOIMATO  SAUCE 

One  cup  strained  tomatoes,  one  tablespoon  flour 
blended  with  one  tablespoon  of  butter,  one  bay  leaf,  one- 
half  teaspoon  scraped  onion  or  juice,  a  little  parsley,  one- 
eighth  teaspoon  salt,  pepper  to  taste.  Boil  tomato  and 
seasoning  five  minutes ;  remove  parsley  and  bay  leaf,  and 
turn  onto  blended  butter  and  flour.  Stir  and  cook  to 
smooth  creamy  consistency. 


130  The  Wheel  Cook  Book 

POTATOES  AU  GRATIN 

Make  by  recipe  for  scalloped  potatoes  putting  cheese 
over  each  layer  and  on  top.  You  may  use  a  good  salt 
cracker  or  whole  wheat  cracker,  crumbled  in  place  of 
cheese  and  the  potatoes  will  taste  practically  the  same. 

STUFFED  TOMATOES 

Wipe  and  remove  thin  slices  from  stem  end  of  six 
medium  sized  tomatoes.  Take  out  seeds  and  pulp, 
sprinkle  inside  of  tomatoes  with  salt,  invert,  and  let 
stand  one-half  hour.  Cook  five  minutes  two  tablespoons 
butter  with  one-half  tablespoon  finely  chopped  onion. 
Add  one-half  cup  cold  cooked  chicken  or  veal,  one-half 
cup  soft  stale  bread  crumbs,  tomato  pulp,  and  salt  and 
pepper  to  taste.  Cook  five  minutes,  then  add  one  egg 
slightly  beaten  and  cook  one  minute,  and  refill  tomatoes 
with  mixture.  Place  in  buttered  pan,  sprinkle  with  but- 
tered cracker  crumbs,  and  bake  twenty  minutes  in  a  hot 
oven.  Mrs.  William  Preston. 

GREEN  PEPPER  A  LA  CREOLE 

Twelve  green  peppers  washed  and  seeded,  one  large 
tea  cup  of  rice  well  cooked  and  salted,  one-half  pound 
of  cheese  grated.  After  rice  is  thoroughly  cold  and  stiff 
work  in  grated  cheese  and  any  kind  of  meat  gravy  or 
soup  stock.  Then  put  into  peppers  and  bake  in  hot 
oven  for  twenty  minutes.    Very  delicious  for  luncheon. 

Mrs.  J.  D.  McDowell. 

LUNCHEON  DISH 

Boil  rice  and  let  it  steam  for  a  few  moments  until 
each  grain  stands  out  separately. 

Also  cut  carrots  into  small  pieces  and  boil.  Heap  the 
rice  on  a  bed  of  parsley  on  a  platter  and  put  the  carrots 
around  it  and  put  one  or  two  sliced  hard  boiled  eggs 
on  top  of  the  rice.  Pour  over  all  a  cream  sauce  and  on 
top  of  this,  grated  cheese.  Mrs.  J.  W.  Havens. 


Vegetables  131 

SPANISH  RICE 

One  cup  rice  after  boiling,  four  tablespoons  grated 
cheese,  four  tablespoons  tomato  pulp,  one  teaspoon 
grated  onion,  one  heaping  tablespoon  butter,  one  small 
teaspoon  each  of  mixed  mustard,  curry  powder,  salt, 
pepper,  and  browned  crumbs.  Melt  the  butter,  put  in 
the  onion  and  curry  powder  and  cook  for  a  few  minutes. 
Add  the  rice,  cheese,  tomato  and  mustard  and  mix  well. 
Sprinkle  bread  crumbs  on  top  and  bake. 

Jessie  W.  Westcott. 


BOSTON  BAKED  BEANS 

Pick  over  one  quart  pea  beans,  cover  with  cold  water, 
and  soak  ove?:  night.  In  morning,  drain,  cover  with 
fresh  water,  heat  slowly  (keeping  water  below  boiling 
point)  and  cook  until  skins  will  burst,  which  is  best  de- 
termined by  taking  a  few  beans  on  the  tip  of  a  spoon  and 
blowing  on  them,  when  skins  will  burst  if  sufficiently 
cooked.  Beans  thus  tested  must  of  course  be  thrown 
away.  Drain  beans.  Scald  rind  of  one-half  pound  fat 
salt  pork,  scrape,  remove  one-fourth  inch  slice  and  put  in 
bottom  of  bean-pot.  Cut  through  rind  of  remaining 
pork  every  one-half  inch,  making  cuts  one  inch  deep. 
Put  beans  in  pot  and  bury  pork  in  beans,  leaving  rind 
exposed.  Mix  one  tablespoon  salt,  one  tablespoon  mo- 
lasses and  three  tablespoons  of  sugar,  add  one  cup  boiling 
water  and  pour  over  beans.  Cover  bean-pot,  put  in  oven 
and  bake  slowly  six  or  eight  hours,  uncovering  the  last 
hour  of  cooking,  that  rind  may  become  brown  and 
crisp.  Add  water  as  needed.  If  desired  add  with  sea- 
soning one-half  tablespoon  mustard.  If  pork  mixed  with 
lean  is  preferred,  use  less  salt.  Use  earthen  bean-pot 
with  small  top  and  bulging  sides.  Yellow-eyed  beans 
are  very  good  when  baked.        Boston  Cook  Book. 


132  The  Wheel  Cook  Book 

> 

SALSIFY  OR  OYSTER  PLANT 

Boiled — Wash,  scrape  and  throw  into  cold  water. 
Cut  into  inch  pieces  and  boil  rapidly  uncovered  in  a 
granite  stew  pan.  A  little  vinegar  will  help  to  keep  it 
white.  Drain  them  well  and  serve  with  plenty  of  butter 
and  lemon  juice,  salt  and  pepper  to  taste,  or  dressed  with 
cream  or  Bechamel  sauce. 

Fried — Cut  cold  boiled  salsify  into  convenient 
lengths,  coat  each  with  fritter  batter  No.  2,  and  fry  in 
deep  fat  until  well  crisped. 

SARMAS 

Prepare  equal  measure  of  finely  minced  meat,  lamb 
or  veal,  and  washed  rice.  Season  to  taste  with  salt,  pep- 
per, onion  and  cayenne.  Scald  grape  leaves  till  they  are 
well  wilted.  In  each  leaf  roll  a  little  of  the  meat  and 
rice,  making  small  oval  balls,  stew  in  just  enough  water 
to  keep  them  from  browning.  Blanched  lettuce  or  cab- 
bage leaves  will  do ;  in  this  case  add  a  few  drops  lemon 
juice  to  the  meat. 

SPINACH 

Pick  over  carefully  while  dry,  throw  a  few  plants 
at  a  time  into  a  large  pan  of  cold  water,  wash  well  on 
both  sides  to  dislodge  insects,  and  pass  to  another  pan. 
They  should  have  at  least  three  separate  waters.  Put  the 
spinach  into  a  large  kettle  without  water,  set  it  on  the 
stove  where  it  will  cook  slowly  till  the  juice  is  drawn, 
then  boil  till  tender,  drain  and  chop  fine.  For  half  a 
peck  of  spinach  add  one  ounce  butter,  one-half  teaspoon 
salt.    Reheat  and  serve  on  buttered  toast. 

PLANTATION  SWEET  POTATO 

Cut  cold  cooked  sweet  potatoes  in  rather  thick  slices. 
Put  them  in  a  deep  dish  with  pepper,  salt  and  butter, 
pour  on  a  little  milk,  enough  to  barely  show  between  the 
pieces,  and  bake  in  a  moderate  oven  one  hour. 


Vegetables  133 

YAMS 
Are  treated  and  served  like  sweet  potatoes. 

.  SUGAR  POTATO  OR  CANDIED  YAMS 

Parboil,  peel  and  cut  in  quarter  inch  slices.  Put  the 
slices  into  a  heavy  syrup  made  in  the  proportion  of  one 
cup  white  sugar  to  one-quarter  cup  water,  and  one  tea- 
spoon butter.  Simmer  gently  for  an  hour,  then  let  the 
syrup  boil  away  till  it  is  almost  dry.    Serve  with  meats. 

RICE,  STEAMED 

Pour  two  cups  of  boiling  water  on  one  cup  well 
washed  rice,  and  one  level  teaspoon  of  salt.  Cook  in 
double  boiler  thirty  minutes,  or  till  soft.  If  too  dry  at 
the  end  of  twenty  minutes  add  a  little  more  boiling 
water.  ,,  ^ 

RICE,  BOILED 

Have  ready  four  quarts  of  boiling  salted  water. 
Throw  in  one  cup  rice  and  let  boil  fast,  uncovered,  until 
the  kernels  open.  Drain  in  a  colander,  cover  with  cloth, 
keep  warm  twenty  minutes,  shake  up  light  three  times. 

CURRIED  RICE 

Mix  one  teaspoon  curry  powder  with  one  cup  gravy 
or  white  sauce  and  pour  over  rice  boiled  as  above.  Good 
with  veal  or  mutton  in  any  style. 

ESCALLOPED  PARSNIPS 

To  one  pint  of  boiled  and  mashed  parsnips  add  one 
tablespoon  of  butter,  a  teaspoon  of  salt,  a  dash  of  pepper, 
and  two  tablespoons  of  milk.  Mix  the  ingredients ;  turn 
into  a  buttered  dish ;  cover  with  bread  crumbs,  dot  with 
butter,  and  brown  in  the  oven. 


134  The  Wheel  Cook  Book 

ESCALLOPED  PARSNIPS  (Mrs.  Rorer) 

Four  good  sized  parsnips,  one-half  a  cup  of  bread 
crumbs,  one  tablespoon  of  flour,  one-half  a  pint  of  milk, 
one  tablespoon  of  butter,  one-half  a  teaspoon  of  salt, 
one  saltspoon  of  pepper,  two  tablespoons  of  chopped 
onions.  Scrape  and  boil  the  parsnips;  when  tender,  cut 
them  into  blocks.  Make  a  cream  sauce  from  the  butter, 
flour,  and  milk;  add  the  salt  and  pepper.  Put  a  layer 
of  the  cream  sauce  in  the  bottom  of  the  baking  dish,  then 
a  layer  of  parsnips,  a  sprinkling  of  onions,  and  so  con- 
tinue until  the  dish  is  full,  having  the  last  layer  sauce. 
Dust  with  fine  bread  crumbs. 

PARSNIP  SPHERES 

Boil  the  parsnips  till  tender ;  drain  and  mash,  or  put 
through  a  colander.  Season  well  with  butter,  salt  and 
pepper.  Flour  the  hands  and  form  the  parsnips  into 
spheres.  Roll  in  flour  and  fry  in  dripping  in  a  frying 
pan  until  a  nice  brown  on  both  sides.  If  preferred,  a 
well  beaten  egg  and  one  tablespoon  of  flour  may  be 
added  with  the  butter,  salt,  and  pepper.  Good  with 
roast  beef. 

CORN  AND  RICE  CAKES 

Mix  two  cups  corn  meal,  one  tablespoon  flour,  one 
teaspoon  salt,  three  teaspoons  baking  powder  and  one 
cup  boiled  rice,  add  two  cups  milk  slowly,  then  add 
three  well  beaten  eggs  and  two  tablespoons  melted  but- 
ter. Beat  all  thoroughly  and  bake  in  greased  muffin  pans 
for  twenty  minutes. 

FRIED  EGG  PLANT 

Peel  and  cut  into  slices  about  one-third  inch  thick. 
Salt  a  little,  dip  in  egg  and  cracker  crumbs,  and  fry  in 
fat  enough  to  cover.  When  a  silver  fork  goes  through 
easily,  the  egg  plant  is  done.  Try  the  edges  especially. 
Serve  with  creamed  potatoes  and  apple  sauce.  A  good 
substitute  for  meat.  Mrs.  Elias  Day. 


Additional  Recipes  135 


136  The  Wheel  Cook  Book 


Additional  Recipes  137 


138  The  Wheel  Cook  Booh 


Recipes  for  Feeding  a  Large 
Number 

FRUIT  PUNCH 

Four  dozen  lemons,  one  dozen  oranges,  one  grated 
pineapple  (one  large  can),  four  pounds  sugar.  Boil 
sugar  in  two  quarts  of  water  (early,  to  let  cool).  Put 
cloves  in  one  orange  and  slice.  Add  strawberries  or 
cherries,  about  eighty  or  ninety.  Add  seven  or  eight 
quarts  of  water  and  large  piece  of  ice.  A  good  way  is 
to  add  a  portion  of  juice  and  water  to  punch  bowl  as 
needed,  for  the  fruit  juice  will  keep  until  another  day 
or  longer.  This  will  make  punch  for  about  ninety 
people.  Mrs.  W.  V.  Carroll. 


HOT  CHOCOLATE  FOR  FIFTY  PERSONS 

Ten  squares  of  bitter  chocolate,  seventeen  tablespoons 
of  sugar,  four  quarts  sweet  milk,  heated  to  boiling;  five 
teaspoons  of  corn  starch,  dissolved  in  a  little  cold  milk. 
Shave  the  chocolate  fine  and  dissolve  it  in  seven  table- 
spoons of  boiling  water.  Add  five  cups  of  boiling  water, 
the  sugar,  and  cornstarch  dissolved  in  milk.  Boil  five 
minutes.    Then  add  the  milk  and  remove  from  fire. 

Mrs.  a.  F.  Robinson. 


FOR  ONE  HUNDRED  AND  FIFTY  PERSONS 

Three  hundred  and  fifty  rolls,  two  boiled  hams  or 
one  large  ham,  and  ten  pounds  of  cold  pressed  corn 
beef.  For  sandwiches,  use  thirty  loaves  of  baker's  bread 
and  one  large  ham,  five  pounds  of  butter,  four  pounds 
of  coffee,  eight  quarts  of  cream,  three  pounds  of  sugar, 
six  quarts  of  pickles,  twelve  cakes. 

139 


140  The  Wheel  Cook  Book 

TOMATO  JELLY  SALAD 

Use  Perfection  salad  recipe,  substituting  for  **one 
pint  of  boiling  water,"  one  pint  of  boiling  tomato  juice. 
The  chopped  celery  is  very  nice  in  this.  Make  four  times 
the  recipe  for  Perfection  Salad  to  serve  sixty  people. 

CREAMED  CHICKEN  IN  PATTIES 

For  Sixty  People 
Twelve  pounds  of  chickens,  after  they  are  drawn  and 
trimmed.  This  will  call  for  about  fifteen  and  three- 
fourths  pounds.  Cook  in  salt  water  slowly  till  well 
done — several  hours.  Save  the  juice  for  the  sauce. 
Shred  the  chicken  or  cut  fine.  To  about  one  gallon  of 
liquor  add  one  quart  of  milk.  Thicken,  add  chicken  and 
season  if  necessary.  If  you  wish  peas,  add  two  cans, 
well  drained.    Serve  in  patties  or  on  toast. 

CHIPPED  BEEF  A  LA  CREOLE 

This  will  serve  seventy-five  people. 
Three  pounds  of  chipped  beef  ground,  three  cans  of 
tomatoes,  one-half  pound  of  cheese  grated,  eight  green 
peppers  chopped  fine,  two  dozen  eggs  well  beaten.  Put 
all  ingredients  except  eggs  in  large  boiler  over  fire  and 
let  come  to  boil,  then  add  beaten  eggs  and  thicken  with 
flour  and  water  if  not  stiff  after  adding  eggs.  Serve  on 
golden  flake  biscuit  crackers  or  toast. 

Mrs.  C.  a.  Goodspeed, 

CREAMED  OYSTERS  FOR  FIFTY  PEOPLE 

To  be  served  in  patty  shells  or  timbales.  One  gallon 
oysters,  two  and  one-half  quarts  milk,  one  pound  butter, 
three  cups  flour,  salt  and  pepper  to  taste.  Melt  the 
butter  and  stir  in  the  flour  to  a  smooth  paste.  Add  the 
milk  slowly  and  cook  over  a  moderate  flre  until  thor- 
oughly done  and  thicken.  Let  the  oysters  come  to  a  good 
boil,  skim  out  and  add  to  the  cream  sauce.  The  oyster 
juice  may  be  strained  and  enough  added  to  make  the 
sauce  the  desired  consistency.     Mrs.  Frank  Ballard. 


Recipes  for  Feeding  a  Large  Number  141 

SERVES  SIXTY  PEOPLE 

Three  pounds  veal,  three  chickens  (sixteen  pounds), 
four  pounds  rice,  one  large  can  pimento  peppers.  Boil 
veal  and  chickens  until  meat  comes  off  bone.  Pick  and 
cut  fine,  season  to  taste.  Boil  rice  in  four  times  quantity 
of  water  one-half  hour ;  salt  water,  place  layer  of  rice  in 
pan,  pour  over  thickened  chicken  gravy,  add  layer  of 
chicken  with  pimentos  cut  fine.  Pour  over  this  cream 
dressing  made  with  some  of  the  chicken  gravy  added. 
Add  rice  as  before. 

PRESSED  LAMB 

One  leg  lamb,  seven  to  eight  pounds;  ten  eggs,  boil 
hard,  chop  and  season  to  taste;  one  heaping  tablespoon 
celery  seed,  small  pinch  Cayenne  pepper,  one-half  bunch 
of  parsley  chopped  very  fine,  two  heaping  tablespoons 
gelatine  dissolved  in  a  cup  of  cold  water.  Boil  meat 
slowly  until  very  tender  and  season  with  salt  while 
cooking.  Run  through  coarse  grinder  and  put  in  above 
ingredients.  Strain  and  heat  liquid  left  from  cooking 
bones  and  meat,  then  pour  in  the  gelatine.  Put  liquid 
over  seasoned  meat ;  then  mix  well  and  press.  This  will 
serve  forty.  Mrs.  J.  D.  McDowell. 

JELLIED  VEAL  LOAF 

Ten  pounds  from  shoulder,  one  shank  bone.  Cover 
with  cold  water  and  cook  until  tender.  Take  from  liquor 
and  pick  meat  from  bone,  chop  or  grind  fine.  Strain 
liquor,  add  two  cups  of  fine  dried  bread  crumbs,  two  tea- 
spoons of  salt,  one  teaspoon  black  pepper,  two  teaspoons 
celery  seed.  Add  meat  and  cook  all  together  until  thick 
and  pack  in  a  loaf.  Will  be  ready  to  slice  when  cold. 
Will  serve  fifty  people.  Mrs.  Geo.  A.  Ross. 

POTATOES 
One  peck  of  potatoes  will  serve  twenty  people. 


142  The  Wheel  Cook  Book 

RICE  AND  TOMATOES  FOR  FORTY 

Boil  two  pounds  of  rice.  When  almost  done,  add 
three  quart  can  of  tomatoes,  one-fourth  pound  of  butter, 
and  six  green  peppers  chopped  fine.  Mix  together  and 
put  in  the  oven.  Bake  for  at  least  three-fourths  of  an 
hour.  This  is  a  Southern  dish  and  may  be  varied  by- 
adding  chopped  ham  and  chopped  onions  fried  yellow  in 
butter.  Some  spread  grated  cheese  on  top  or  sprinkle 
green  cheese  on  it  at  serving,  or  merely  bake  the  cheese 
in  it. 


Additional  Recipes  143 


144  The  Wheel  Cook  Book 


Additional  Recipes  145 


146  The  Wheel  Cook  Book 


Miscellaneous 


ICE  TEA 

This  serves  ten  or  twelve  people. 
Make  six  cups  of  strong  tea.  Pour  over  crushed  mint 
leaves.  Let  it  stand  until  well  brewed.  Strain,  sweeten 
slightly,  and  set  away  to  cool.  Have  ready  ice,  sprays  of 
mint,  two  lemons,  and  ginger  ale.  When  ready  to  serve, 
squeeze  lemon  into  tea,  cut  the  sprays  of  mint  into 
glasses;  and,  at  the  last  minute,  pour  in  the  ginger  ale. 
Serve  at  once.  Use  ginger  ale  in  place  of  water  to 
weaken  the  tea.  Mrs.  Elias  Day. 

EXCELLENT    PEPPER    SANDWICHES 

One-half  pound  well  cooked  cold  boiled  ham,  two 
hard  boiled  eggs,  one  green  pepper  (remove  seeds),  chop 
together  in  a  bowl.  Add  mayonnaise  dressing  and 
spread  between  thin  sheets  of  bread.  Delicious.  This 
makes  thirty  sandwiches.  Mrs.  W.  H.  Pearce. 

To  the  above  may  be  added  so  one-half  will  be  dif- 
ferent, chopped  green  cucumbers  and  a  little  onion. 

GRATED  CHEESE  SANDWICH 

Raisins  and  MarshmaUows  Also  Used  With  Rye  Bread. 
Rye  bread  seems  to  call  for  a  cheese  as  a  filler,  and 
if  one  will  grate  the  cheese  instead  of  slicing  it,  it  will 
be  found  to  work  very  much  better.  Cottage  cheese  with 
chopped  parsley,  water  cress,  chopped  sweet  pepper  or 
a  tiny  bit  of  chopped  onion  makes  delicious  rye  bread 
sandwiches.  Both  Swiss  and  American  cheese  with  a 
little  mustard  are  also  fine  as  fillers  for  rye  bread 
sandwiches.  A  sweet  sandwich  made  with  rye  bread 
is  delicious  with  a  filling  of  raisins  and  marshmallows. 
Don't  forget  that  these  sandwiches  must  be  made  with 
the  same  care  as  the  white  ones.  Bread  must  be  forty- 
eight  hours  old,  cut  thin,  and  spread,  delicately  with  but- . 
ter  and  all  crusts  removed.  Creamed  cheese  and  cur- 
rant jelly  mixed  makes  a  nice  filling,  particularly  if  put 
between  salted  wafers. 

147 


148  The  Wheel  Cook  Book 

FILLINGS  FOR  SANDWICHES 

Baked  beans  mixed  with  horseradish,  catsup  or  may- 
onnaise. 

Celery  and  almonds  (chopped)  and  chopped  pimento 
dressing. 

Minced  chicken  with  a  little  minced  olive,  onion  and 
green  pepper  dressing. 

Chicken,  fried  bacon,  celery,  a  little  bit  of  green  pep- 
per, dressing. 

Cheese  and  chili  sauce. 

Cheese  and  marmalade  (orange)  and  pecans. 

Cream  cheese,  one  teaspoon  mustard,  Worcestershire, 
catsup,  paprika. 

SANDWICH  FILLING 

Six  hard  boiled  eggs,  six  sweet  pickles,  one  onion,  one 
apple,  three  tablespoons  prepared  mustard,  pepper  and 
salt,  one  cup  butter.  Mix  butter  and  egg  yolks  together, 
grind  apple,  onion,  pickle  and  whites  of  eggs.  Mix  all 
together.     This  makes  nearly  one  quart. 

Mrs.  W.  T.  Hughes. 


SAVORY  WAFERS 

Pound  together  in  a  mortar  two  tablespoons  butter, 
quarter  pound  Roquefort  cheese,  quarter  teaspoon  salt, 
quarter  teaspoon  paprika  and  sufficient  Tarragon  vine- 
gar to  mix  all  to  a  paste.  Spread  this  on  long,  unsalted 
finger  wafers. 


TO  PEEL  TOMATOES 

Rub  a  ripe  tomato  quickly  with  the  blade  of  a  knife 
and  then  peel.  Skin  will  come  off  as  easily  as  if  plunged 
in  boiling  water  and  the  tomato  will  not  be  mealy  or 
soft. 


Miscellaneous  149 

RULES  FOR  TESTING  FAT  FOR  FRYING 

1.  When  the  fat  begins  to  smoke,  drop  in  an  inch 
cube  of  bread,  from  soft  part  of  loaf,  and  if  in  forty- 
seconds  it  is  golden  brown,  the  fat  is  then  of  right  tem- 
perature for  frying  any  cooked  mixture. 

2.  Use  same  test  for  uncooked  mixtures,  allowing 
one  minute  for  bread  to  brown. 

Many  kinds  of  food  may  be  fried  in  the  same  fat; 
new  fat  should  be  used  for  batter  and  dough  mixtures, 
after  these  fish,  meat,  and  croquettes.  Fat  should  be 
frequently  clarified. 

To  Clarify  Fat — Melt  fat,  add  raw  potato  cut  in 
quarter  inch  slices,  and  allow  fat  to  heat  gradually; 
when  fat  ceases  to  bubble  and  potatoes  are  well  browned, 
strain  through  double  cheese  cloth  placed  over  wire 
strainer,  into  ^  pan.  The  potato  absorbs  any  odors  or 
gases  and  collects  to  itself  some  of  the  sediment,  remain- 
der settling  to  bottom  of  kettle.  Mrs.  Preston. 

CLEANING  MATERIAL 

Four  ounces  strong  aqua  ammonia,  one  ounce  sweet 
spirits  of  nitre,  one  ounce  sulphuric  ether,  one  ounce 
glycerine,  one  ounce  pale  castile  soap.  Dissolve  the  soap 
in  two  quarts  water;  when  cool,  add  the  other  ingred- 
ients.    Ready  for  use  when  used  for  cleaning  clothes. 

Mrs.  a.  L.  Kuehn. 


FLOOR  POLISH 

Equal  parts  of  boiled  linseed  oil,  turpentine  and 
vinegar,  make  a  good  polish  for  varnished  floors. 

Mrs.  Long. 

Take  crude  oil  and  thin  with  one-third  the  amount  of 
benzine.  Put  on  flannelette  or  similar  rag  and  use  on 
floor  or  furniture. 


v)" 


150  The  Wheel  Cook  Book 

GOLD  MEDAL  POLISH 

Twelve  pounds  Spanish  whiting,  one-half  pound 
English  or  light  brown  eastile  soap,  three  ounces  aqua 
ammonia,  two  ounces  olive  oil,  one  ounce  sassafras  oil, 
one  pint  soft  warm  water.  Shave  soap  fine  and  dissolve 
in  part  of  water  all  night.  In  the  morning  add  both 
of  oils  and  thin  with  ammonia.  ^lix  well  with  the 
hands,  put  in  one-half  of  the  whiting  which  has  been 
sifted  through  a  flour  sieve.  Mix  thoroughly  with  the 
hands  and  add  the  rest  of  the  whiting  gradually  and 
water  very  sparingly,  until  all  the  whiting  has  been 
worked  in,  make  like  bread  dough  and  knead  on  a 
board.  Make  in  cakes  and  place  on  a  clean  board  to 
dry.  G.  R.  C. 


Additional  Recipes  151 


152  The  Wheel  Cook  Book 


Additional  Recipes  153 


154  The  Wheel  Cook  Book 


Additional  Recipes  155 


G 


et   it  from 

RAM 

ct  it  right 


T 


HIS  book  contains  a  number  of  excellent 
recipes  and  formulas  that  arc 

Absolutely 
Worthless 

unless  you  use  pure,  fresh,  clean  spices 

Thanks  to  the  strict  regulations  of  the  "Pure  Food  Law,**  the 
spices  now  in  the  market  are  practically  pure.  But  this  docs  not  at 
all  signify  that  they  are  good  spices. 

For  example:  Cinnamon  bark  can  be  harvested  from  old  trees 
with  woody,  fibrous  bark,  containing  very  little  of  the  aromatic 
principle;  but  it  should  be  collected  from  young  sprigs  on  four- 
year-old  trees. 

Both  are  pure,  but  only  the  latter  will  give  the  right  flavor. 
And  this  is  true  of  almost  every  kind  of  spice. 

Get  your  spices  from  me.  I  know  how  to  buy  the  right 
kind,  and  I  keep  them  properly. 

Buy  small  quantities,  and  don't  get  the  kind  in  paper  boxes 
that  dealers  carry  on  their  shelves  sometimes  for  6  months  or  more. 

Let  me  supply  you  with  spices  of  all  kinds. 

You  will  quickly  observe  a  difference. 

Wm.  J.  B.  Gram 

Lake  Street  at  Ridgeland  Avenue,  Oak   Park 

Telephone:    Oak  Park  950 


